Tsr Version Of Outback Kookaburra Wings By Todd Wilbur

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 10 small chicken wings
• 48 ounces shortening
• 2 tablespoons all-purpose flour
• 1 tablespoon kraft macaroni and cheese powdered topping (you can substitute this with "1 tablespoon taco seasoning" )
• 1 1/4 teaspoons salt
• 1 teaspoon chili powder
• 3/4 teaspoon fresh ground black pepper
• 1/2 teaspoon cayenne pepper (3/4-1 teaspoon for the "hot" variety)
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground cumin
• 1 dash ground cloves
• 2 tablespoons crystal louisiana hot sauce
• 1 teaspoon water

Recipe

• 1 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°f.
• 2 make the spiced breading for your wings by combining the wing coating ingredients (flour through clove) in a medium bowl.
• 3 stir well. dip each wing, one at a time into the breading.
• 4 arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes.
• 5 when the oil is hot, lower the wings into it. fry for 7 to 10 minutes, or until the wings are brown.
• 6 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.
• 7 drop the hot wings into a large plastic container with a lid. pour the sauce over the wings.
• 8 cover the container and shake it to coat the wings with sauce.
• 9 use tongs to remove the wings from the container.
• 10 serve with bleu cheese and celery sticks.
• 11 enjoy!