Outback Kookaburra Wings Recipe 375

OUTBACK STEAKHOUSE KOOKABURRA WINGS RECIPE

Steps:

• Place all wing pieces in a sealable container. Add enough Coca-Cola to cover wings.
• Seal the container and place in the refrigerator for 4 hours or, better, overnight. Shake contain occasionally, if possible.
• When ready to cook, preheat oven to 200°F.
• Remove wings from marinade. DISCARD marinade.
• Cook wings based on the recipe you have chosen from our recommendations above or you own favorite. Set aside.
• Place a large sauce pan over medium heat.
• Add butter and melt.
• When melted add hot sauce, taco seasoning, Italian dressing, turmeric and cumin. Stir to mix well.
• Remove pan from heat to a work surface.
• Place cooked wings into the sauce pan (Do a few at a time, if needed). Stir and toss to fully coat wings with sauce.
• Remove wings from sauce pan and place on a foil-covered or sprayed cooking sheet.
• When all wings are sauced and on sheet, place in preheated oven. Pour remain sauce into a serving dish to use as a dipping sauce, if desired.
• Heat wings until hot and ready to eat. Do not over cook.
• Serve hot with celery and a selection of good dipping sauces.

OUTBACK KOOKABURRA WINGS RECIPE - (3.7/5)

Steps:

• Preheat shortening (you may also use vegetable or canola oil) to 375° 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 stuff. Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes. When the shortening or 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 gently 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. Makes 2 to 3 servings as an appetizer.

OUTBACK KOOKABURRA WINGS

Steps:

• Heat butter, sauce and seasonings over medium heat until all flavors are blended.
• Deep fry wings until done.
• Toss wings and sauce together while wings are still hot.

COPYCAT OUTBACK STEAKHOUSE KOOKABURRA WINGS

Steps:

• Heat butter, hot sauce, taco seasoning, and salad dressing mix over medium heat for 5 minutes or until all flavors are well blended.
• Fry the wings in hot vegetable oil for 10 minutes or until done.
• Toss wings and sauce together while wings are still hot.
• You can make the wings hotter by adding more hot sauce, and even add crushed red pepper to the sauce to get them REALLY HOT.

OUTBACK STEAKHOUSE'S KOOKABURRA WINGS II RECIPE

Steps:

• 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.