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Outback Kookaburra Wings




Source of Recipe


copykat


List of Ingredients




10 chicken wing drumettes (small to moderate - do not use large drumettes)
48 oz. shortening (or 6-10 C. vegetable oil)*

Wing Coating
2 T. all-purpose flour
1 T. Kraft Macaroni & Cheese cheddar cheese topping (powdered)
1 1/4 tsp. salt
1 tsp. chili powder: or to taste if you like them hotter
3/4 tsp. ground black pepper
1/2 tsp. cayenne pepper: or to taste if you like them hotter
1/4 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. ground cumin
Dash of ground cloves
2 T. Crystal Louisiana hot sauce
1 tsp. water or to taste

On the side
Bleu cheese dressing
Celery sticks



Recipe



Preheat 48 ounces of shortening (1 large can), or 6 to 10 cups of vegetable oil (use the amount required by your fryer), to 350ºF.

Make the spiced breading for your wings by combining the wing coating ingredients (flour through clove) in a medium bowl. Mix with a fork.

Dip each wing, one at a time into the breading. Give each one a *good* coating of the mixture. Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15-30 minutes.

When the oil is hot, lower the wings into it. Fry for 10 to 15 minutes, or until the wings are brown. If you've had these before then you know the color to look for.

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. Place the hot wings into a large plastic container with a lid. Cover the container and shake it to lightly coat the wings with sauce.