Outback Steakhouse's Kookaburra Wings II Recipe - Cooking Index
Outback Steakhouse's Kookaburra Wings II Recipe - Cooking Index
| 10 | Chicken wing drumettes | |
| 48 oz | 1363g | Shortening |
| = (or 6 to 10 cups vegetable oil) | ||
| Wing Coating | ||
| 2 tablespoons | 30ml | All-purpose flour |
| 1 tablespoon | 15ml | Kraft Macaroni & Cheese cheddar cheese |
| Topping or Molly McButter cheese sprinkle | ||
| 1 1/4 teaspoons | 6.3ml | Salt |
| 1 teaspoon | 5ml | Chili powder |
| 3/4 teaspoon | 3.8ml | Freshly-ground black pepper |
| 1/2 teaspoon | 2.5ml | Cayenne pepper |
| 1/4 teaspoon | 1.3ml | Paprika |
| 1/4 teaspoon | 1.3ml | Onion powder |
| 1/4 teaspoon | 1.3ml | Garlic powder |
| 1/8 teaspoon | 0.6ml | Ground cumin |
| 1 | Ground clove | |
| Sauce | ||
| 2 tablespoons | 30ml | Crystal Louisiana hot sauce |
| 1 teaspoon | 5ml | Water |
| On The Side | ||
| Bleu cheese dressing | ||
| Celery sticks |
Preheat 48 ounces of shortening (1 large can), or 6 to 10 cups of vegetable oil (use the amount required by your fryer), to 350 degrees.
Make the spiced breading for your wings by combining the wing coating ingredients (flour through clove) in a medium bowl. Stir well. Dip each wing, one at a time into the breading. Give each one a light coating of the stuff. Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes.
When the oil is hot, lower the wings into it. Fry for 7 to 10 minutes, or until the wings are brown.
While the wings are frying, mix the hot sauce and water together in a small bowl. When the wings are done, drain them for a moment on paper towels or a rack. Drop the hot wings into a large plastic container with a lid. Pour the sauce over the wings. Cover the container and shake it to coat the wings with sauce.
Use tongs to remove the wings from the container. Arrange them on a plate with bleu cheese dressing and celery sticks on the side.
This recipe yields 2 to 3 servings.
Todd's Tidbits: There are two types of frozen chicken wings out there -- the giant party wings that come with a couple dozen pieces per bag, and the smaller wings with nearly twice the number per bag. These littler wings are what the restaurant uses and what you should use for this recipe. Because of the size of the bigger wings, they just don't fry up as well.
The restaurant uses shortening for frying. That's what I suggest you use if you want your wings closer to the real thing.
Source:
Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com
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