So this recipe is a knock-off of the Kookaburra Wings. I don't think they taste anything like the original. But, they are delicious! I've made them several times now and have tweaked the recipe to be "just right" for our families taste. I found this recipe here.Kookaburra Wings
| 10 | chicken wing drumettes, small size |
| 48 | oz shortening = (or 6 to 10 cups vegetable oil)(I bake the wings in the oven to eliminate the extra fat and calories |
| === WING COATING === | |
| 2 | tb all-purpose flour |
| 1 | tb Kraft Macaroni & Cheese cheddar cheese topping or Molly McButter cheese sprinkle |
| 1¼ | tsp salt (Do Not Tripple) |
| 1 | tsp chili powder |
| ¾ | tsp freshly-ground black pepper |
| ½ | tsp cayenne pepper |
| ¼ | tsp paprika |
| ¼ | tsp onion powder |
| ¼ | tsp garlic powder |
| ⅛ | tsp ground cumin |
| 1 | dash ground clove ===HOT SAUCE COATING=== 4 Tablespoons Hot Sauce...any brand 4 Tablespoons melted butter ===SIDES=== Blue Cheese Dressing, Maries is fantastic Celery sticks |
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. Or bake in the oven, preheat to 425 degrees.
Make the spiced breading for your wings by combining the wing coating ingredients (flour through clove) in a medium bowl. Stir well.
Wash and dry each wing with paper towel. 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 (or baking sheet covered with non-stick aluminum foil) and let them sit uncovered in the refrigerator for about 15 minutes.
When the oil is hot, lower the wings and fry for 7 to 10 minutes, or until the wings are brown. Or bake at 425 degrees 20 minutes on one side, turn and 15 minutes on second side.
While the wings are frying, mix the hot sauce and butter together in a small bowl.
When the wings are done, drain them for a moment on a rack if you deep fried them.
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.
Notes: 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.
Makes 10 Wings
"Now, the most important thing is, we have to work as a team, which means: you do everything I tell you."
~"Chicken Run" Rocky:
