Version of Outback Steakhouse Kookaburra Wings

Outback Steakhouse is not the country's largest importer of Australian woodland kingfishers wings. Despite the name, these tasty wings don't come from the wild birds also known as kookaburras. No, these wings are made the old fashioned way -- with good ol' American chickens. And as with the traditional recipe, these wings are coated with Louisiana hot sauce; but it's the breading that makes them unique. Our clone recipe uses a secret blend of cheese and spices for an addicting flavor. The Kraft powdered cheese can be found near the Kraft parmesan cheese or near the macaroni and cheese kits in your supermarket. If you can't track it down, use Molly Mcbutter cheese sprinkles. If you can't find that, get a box of macaroni and cheese (it's cheap!) and use the cheese from there. Keep the leftover macaroni noodles for a pasta recipe. (From Todd Wilbur)



10 chicken wing drumettes*

48 ounces shortening (or 6-10 cups vegetable oil)*


Wing coating

2 tablespoons all-purpose flour

1 tablespoon Kraft Macaroni & Cheese cheddar cheese topping (or Molly McButter cheese sprinkle)

1 1/4 teaspoons salt

1 teaspoon chili powder

3/4 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon paprika

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon ground cumin

dash ground clove

2 tablespoons Crystal Louisiana hot sauce

1 teaspoon water


One the side

bleu cheese dressing

celery sticks



1. 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.

2. Make the spiced breading for your wings by combining the wing coating ingredients (flour through clove) in a medium bowl. Stir well.

3. 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.

4. When the oil is hot, lower the wings into it. Fry for 7 to 10 minutes, or until the wings are brown.

5. While the wings are frying, mix the hot sauce and water together in a small bowl.

6. 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.

7. Use tongs to remove the wings from the container. Arrange them on a plate with bleu cheese dressing and celery sticks on the side.

Makes 2 to 3 servings.



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 smaller 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.