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Outback Steakhouse's Kookaburra Wings II Recipe - Cooking Index

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Outback Steakhouse's Kookaburra Wings II

Type: Chicken, Poultry
Serves: 2 people

Recipe Ingredients

10   Chicken wing drumettes
48 oz 1363gShortening
  = (or 6 to 10 cups vegetable oil)
  Wing Coating
2 tablespoons 30mlAll-purpose flour
1 tablespoon 15mlKraft Macaroni & Cheese cheddar cheese
  Topping or Molly McButter cheese sprinkle
1 1/4 teaspoons 6.3mlSalt
1 teaspoon 5mlChili powder
3/4 teaspoon 3.8mlFreshly-ground black pepper
1/2 teaspoon 2.5mlCayenne pepper
1/4 teaspoon 1.3mlPaprika
1/4 teaspoon 1.3mlOnion powder
1/4 teaspoon 1.3mlGarlic powder
1/8 teaspoon 0.6mlGround cumin
1   Ground clove
  Sauce
2 tablespoons 30mlCrystal Louisiana hot sauce
1 teaspoon 5mlWater
  On The Side
  Bleu cheese dressing
  Celery sticks

Recipe Instructions

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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