Ingredients:
10 chicken wing drumettes (see tidbits)
6 to 10 cups shortening or vegetable oil (amount required by your fryer)
Wing Coating:
2 tablespoons all-purpose flour
1 tablespoon Kraft Macaroni & Cheese cheddar cheese topping (or Molly McButter cheese sprinkles)
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
On the Side:
Bleu cheese dressing
Celery sticks
Directions:
1. Preheat shortening (you may also use vegetable or canola oil) to 375 degrees F.
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 shortening or 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 gently 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.
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 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. Also, you should know that most restaurants use shortening for frying. That's what I suggest you use if you want your wings closer to the real thing.
Menu Description:
"Known as Buffalo chicken wings here in the States."
No, Outback Steakhouse is not the country's largest importer of Australian woodland kingfisher wings. Despite the name, these tasty wings don't come from the wild birds also known as kookaburras. Instead, this appetizer is 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. This clone recipe uses a secret blend of powdered cheese sprinkles and spices. 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 inside there. Keep the leftover macaroni noodles for a pasta recipe later.
Copycat Recipe Author: Todd Wilbur
Recipe Book: Top Secret Restaurant Recipes 2, 2006
Book Author: Todd Wilbur
Publisher: A Plume Book
Restaurant: Outback Steakhouse
Recipe Source: http://chefjamie.com/main-courses/703-top-secret-restaurant-recipes-2