Outback Steakhouses Kookaburra Wings

• Meat

  • 10 Chicken wing drummettes

• Produce

  • 1 Celery sticks
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder

• Condiments

  • 1 Bleu cheese dressing
  • 2 tbsp Crystal louisiana hot sauce

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 3/4 tsp Black pepper, freshly ground
  • 1/2 tsp Cayenne pepper
  • 1 tsp Chili powder
  • 1 dash Clove, Ground
  • 1 tbsp Kraft macaroni & cheese cheddar cheese topping
  • 1/4 tsp Paprika
  • 1 1/4 tsp Salt
  • 48 oz Shortening

• Nuts & Seeds

  • 1/8 tsp Cumin, ground

• Liquids

  • 1 tsp Water

Found on flavorite.net

Directions

• Preheat 1 large can of shortening, or 6 to 10 cups of vegetable oil (use the amount required by your fryer), to 350°F
• 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 mixture.
• Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes to allow the coating to adhere to the wings.
• When the oil is hot, cook the wings. Fry for 7 to 10 minutes, or until the wings are brown and cooked through.
• While the wings are frying, mix the hot sauce and water together in a small bowl. When the wings are done, drain 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.