Kookaburra Wings– Easy Outback Steakhouse Copycat

This Outback Kookaburra Wings recipe is a crispy, spicy take on classic buffalo wings, with bold seasoning and buttery hot sauce that clings like it means it. They’re fried to golden perfection, easy to make at home, and seriously addictive — especially with that blue cheese dip on the side. Great for game night, stress nights… or no reason at all.

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Quick Summary

• Prep time: 20 mins
• Cook time: 15 mins
• Flavor: crispy, spicy, buttery, bold
• Great for: game day, comfort food cravings, Friday nights that need saving

Why I Like This Recipe

Honestly? I needed to make something that hits hard. These wings do. They’re crunchy, fiery, unapologetic — and weirdly comforting with cold dip on the side.

Ingredients

For the wings:

• Chicken wings
• 2 cups all-purpose flour
• Salt, pepper
• Garlic powder
• Onion powder
• Poultry seasoning
• Cumin
• Chicken bouillon powder
• Frying oil or lard

For the sauce:

• ½ cup hot sauce
• 2 tbsp butter
• 1 tsp bouillon powder

For the dip:

• Mayo
• Sour cream
• Buttermilk or milk + vinegar
• Worcestershire sauce
• Apple cider vinegar
• Crumbled blue cheese
• All-purpose seasoning

How To Make Kookaburra Wings

1. Dry the wings: Use paper towels and dry them well. This step’s non-negotiable if you want that crisp.
2. Season them: Toss wings with garlic, onion powder, salt, pepper, poultry seasoning — whatever’s in your cabinet that brings flavor.
3. Flour coat: In a separate bowl, mix flour with cumin, bouillon, and more seasoning. Coat each wing fully, shake off extra.
4. Fry ‘em up: Heat oil to 175°C. Fry in small batches for 7–8 mins, flipping once. Drain on a rack or paper towels.
5. Make the sauce: Melt butter, mix in hot sauce + bouillon until smooth. Pour over hot wings and toss immediately.
6. Dip time: Mix all dip ingredients in a bowl. Stir until combined. Chill it for 10 mins if you’ve got time. (More chill = more flavor.)

Tips for Success

• Dry wings = better crunch. Moisture kills the vibe.
• Don’t crowd the pot — fry in batches or lose the crisp.
• Chill the dip. Trust me, warm dip just isn’t it.
• Use a wire rack if possible to keep fried wings crispy while resting.

Storage and Reheating

• Fridge: Store wings (cooled) in a sealed container for up to 3 days.
• Freezer: Yep. Freeze flat first, then bag. Skip the dip for this part.
• Reheat: Air fryer at 175°C for 5–6 minutes is best. Oven works too, just go slow.

Frequently Asked Questions

• Can I bake these instead of frying?
  Sure, but they won’t be exactly the same. Toss them in a little oil and bake at 220°C until crispy — about 40 mins.
• What’s the best hot sauce to use?
  Frank’s RedHot is classic. But honestly, whatever makes your eyes water works.
• Is the dip optional?
  Technically, yeah. Emotionally? No. It balances the spice like a best friend.
• Can I use drumsticks instead?
  Yep — just adjust cooking time. They’ll need a bit longer to cook through.
• Can I skip the bouillon?
  You can, but don’t. It’s the low-key flavor bomb that takes it up a notch.

Common Mistakes and How to Dodge Them

• Not drying the wings: Don’t skip it. Wet wings = soggy skin and splatter danger.
• Crowding the oil: They’ll steam instead of crisp. Fry in small batches.
• Over-saucing too early: Toss wings in sauce while they’re hot — but not fresh-out-the-oil hot or they’ll go soggy.
• Cold dip, warm wings: That’s the contrast you want. Let the dip chill while you fry.
• Skipping seasoning in flour: Flour isn’t just for coating — it’s gotta have flavor too.

Nutrition Facts (Per Serving)

• Calories: 420 kcal
• Total Fat: 27g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 760mg
• Potassium: 290mg
• Total Carbohydrate: 14g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 28g

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