Tsr Version of Outback Kookaburra Wings by Todd Wilbur
Recreate the iconic flavors of a restaurant favorite with the "TSR Version of Outback Kookaburra Wings by Todd Wilbur." These crispy, golden-fried chicken wings are coated in a bold, tangy, and slightly spicy sauce inspired by Outback Steakhouse's famous appetizer. Perfectly seasoned with a blend of paprika, cayenne, and garlic powder, these wings deliver a punch of flavor in every bite. The recipe features a traditional dredging and frying technique for that perfect crunch, followed by a buttery hot sauce coating for irresistible heat. Ready in just 40 minutes, this crowd-pleaser is easy to make at home and pairs beautifully with creamy ranch or blue cheese dressing. Whether for game day, a party, or a weeknight indulgence, these homemade Kookaburra Wings are sure to impress!
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 4 cups Vegetable oil
- 1 stick Butter
- 1 cup Hot sauce (such as Frank's RedHot)
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 1 cup Milk
- 2 large Eggs
Instructions
Rinse and pat dry the chicken wings. Cut the wings into drumettes and wingettes if not already separated, and discard the wing tips.
In a shallow bowl, whisk together the eggs and milk to create an egg wash.
In a separate large bowl, combine the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Dip each chicken wing into the egg wash, allowing the excess to drip off, then coat it evenly in the flour mixture. Place the coated wings on a plate and let them rest for about 10 minutes while prepping the sauce.
In a small saucepan over low heat, melt the butter. Once melted, stir in the hot sauce, cayenne pepper, and one pinch of paprika until well blended. Remove from heat and set aside.
In a deep pot, heat vegetable oil to 350°F (175°C). Ensure there's enough oil to fully submerge the wings but not so much that it risks overflowing when frying. (A deep-fry thermometer is highly recommended for accuracy.)
Fry the wings in small batches, being careful not to overcrowd the pot. Fry for about 8–10 minutes, or until the wings are golden brown and fully cooked through. Use a slotted spoon to remove the wings and place them on a plate lined with paper towels to drain excess oil.
Toss the fried wings in the prepared sauce until evenly coated. For extra spice, you can sprinkle additional cayenne pepper over the wings before serving.
Serve hot with your choice of dipping sauces, such as ranch or blue cheese, and enjoy!
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.6 g | 343% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 134.1 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3151 mg | 137% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.3 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
