Kookaburra Wings Recipe

Hot wings have a short window when they’re at their best: the crust is still crisp, the sauce is warm and glossy, and the blue cheese on the side cools everything down just enough. That’s exactly why Outback Steakhouse Kookaburra Wings are worth making at home. They have a seasoned flour coating with a little cheesy, savory depth, then get tossed in a simple butter and hot sauce mixture right before serving.

What sets Outback Steakhouse Kookaburra Wings apart from standard buffalo wings is the breading. The flour gets seasoned with poultry seasoning, cayenne, paprika, cumin, garlic and onion powder, black pepper, and a tiny dash of clove. There’s also cheddar cheese topping in the mix, which gives the crust its familiar restaurant-style flavor.

A few small steps make the difference between soggy wings and crisp ones. Dry the chicken well, let the coating rest before frying, and keep the oil hot by cooking in batches.

## Outback Steakhouse Kookaburra Wings at a glance

Prep time: 15 to 20 minutes  
Cook time: 7 to 10 minutes  
Total time: 25 to 35 minutes, plus time to heat the oil  
Yield: 10 to 14 wings, about 1.5 to 2 pounds (680 to 900 g)

### Ingredients

- 1.5 to 2 pounds (680 to 900 g) chicken wings, split into flats and drumettes
- 48 ounces (1.4 L) shortening or oil for frying, or enough to cover the wings in your pot
- 1.5 cups (190 g) all-purpose flour
- 2 tablespoons poultry seasoning
- 1 tablespoon Kraft Macaroni & Cheese cheddar cheese topping, or similar cheese sprinkles
- 1.25 teaspoons salt
- 0.75 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 0.25 teaspoon paprika
- 0.25 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 0.125 teaspoon ground cumin
- Dash ground clove
- 1/4 cup (60 ml) unsalted butter, melted
- 1/3 cup (80 ml) Louisiana or Tabasco hot sauce
- 1 teaspoon water, optional
- Blue cheese dressing, for serving
- Celery sticks, for serving

### Allergen notes

This recipe contains:
- Gluten: all-purpose flour
- Dairy: cheese topping, butter, blue cheese dressing
- Soy: possible in some frying oils and packaged cheese toppings

## Why Outback Steakhouse Kookaburra Wings taste different

The crust is the big reason. Regular buffalo wings often skip breading, but Outback Steakhouse Kookaburra Wings use a seasoned flour coating that fries up golden and crisp. Poultry seasoning gives the breading its main savory flavor. The cheddar cheese topping adds a subtle cheesy note that’s unusual, but it works.

The spice mix stays balanced. Cayenne and hot sauce bring the heat. Paprika, garlic powder, onion powder, cumin, and clove fill in the background. None of them should dominate.

The sauce is simple, which is part of the appeal. Melted butter softens the sharp edge of the hot sauce and helps it cling to the crust. Warm it gently and keep it below a boil so it stays smooth instead of separating.

## How to make Outback Steakhouse Kookaburra Wings

1. Dry the wings well.  
   Pat the chicken wings thoroughly dry with paper towels. This helps the coating stick and fry crisp.

2. Mix the breading.  
   In a large bowl, stir together the flour, poultry seasoning, cheese topping, salt, black pepper, cayenne, paprika, onion powder, garlic powder, cumin, and ground clove.

3. Coat the wings.  
   Dredge each wing in the seasoned flour mixture. Turn and press lightly so each piece gets an even coating.

4. Rest the breaded wings.  
   Set the coated wings on a plate or wire rack and refrigerate them uncovered for 15 minutes. This helps the flour hydrate slightly and stay in place during frying.

5. Heat the oil.  
   Pour the shortening or oil into a Dutch oven or deep, heavy pot. Heat it to 375°F (190°C). Use a thermometer if you have one.

6. Fry in batches.  
   Add a few wings at a time. Fry for 7 to 10 minutes, until the coating is golden brown and the chicken is cooked through. Don’t crowd the pot or the oil temperature will drop.

7. Drain the wings.  
   Transfer the fried wings to a wire rack set over paper towels or a sheet pan. A rack keeps the crust from steaming on the bottom.

8. Make the sauce.  
   In a small saucepan over low heat, melt the butter. Stir in the hot sauce and the optional teaspoon of water. Warm until blended. Do not boil.

9. Sauce the wings.  
   Put the hot wings in a large bowl or a container with a lid. Pour the warm sauce over them and toss or shake gently until coated.

10. Serve right away.  
   Serve Outback Steakhouse Kookaburra Wings hot with blue cheese dressing and celery sticks.

## Tips for crispy Outback Steakhouse Kookaburra Wings

The first tip is the simplest one: dry chicken fries better than wet chicken. If the wings go into the flour with moisture on the surface, the coating can turn patchy and heavy.

The short refrigerator rest matters too. It gives the breading time to cling to the chicken instead of sliding off in the oil.

Oil temperature is the other big factor. Aim for 375°F (190°C) before each batch goes in. If the temperature drops too much, the crust absorbs more oil and loses that light crunch.

Use a deep pot with enough room for the oil to bubble safely. Never fill it too high. Hot oil expands and foams when food goes in.

## Sauce, oil, and seasoning swaps

A few changes work well if you need them.

For frying, lard is often suggested for a more old-school restaurant flavor, but vegetable oil or canola oil also work. Choose an oil with a neutral taste and a high smoke point.

If you can’t find the Kraft Macaroni & Cheese cheddar cheese topping, use another cheese sprinkle or cheddar popcorn seasoning. It won’t be identical, but it gives the breading the same cheesy edge.

For the sauce, Louisiana and Tabasco fit the style best. Frank’s RedHot or another cayenne-based hot sauce can work too. Since hot sauces vary in salt and heat, taste the sauce before tossing the wings if you want to fine-tune it.

Some cooks like to add 1 to 2 teaspoons of chicken bouillon powder to the sauce for extra savory flavor. That’s optional, but it can push the wings closer to a restaurant appetizer feel.

## Easy variations for Outback Steakhouse Kookaburra Wings

If you want a milder batch, reduce the cayenne in the flour and use less hot sauce in the butter mixture. A gentler hot sauce helps too.

If you want more heat, increase the cayenne or use a stronger hot sauce. Add a little at a time so the sauce doesn’t overpower the seasoning in the crust.

If deep-frying isn’t practical, you can bake the wings at 400°F (200°C) for 40 to 45 minutes, flipping halfway through. The texture will be different. You won’t get the same fried crust, but you’ll still get the flavor profile of Outback Steakhouse Kookaburra Wings.

## Serving ideas for Outback Steakhouse Kookaburra Wings

Blue cheese dressing and celery are the classic pairing for a reason. The dressing cools the heat and adds creaminess. The celery brings a fresh crunch that keeps the plate from feeling too heavy.

If you’re serving these as a party appetizer, put the dressing on the side instead of drizzling it over the wings. That keeps the crust from softening too quickly.

Serve the wings as soon as they’re sauced. That’s when Outback Steakhouse Kookaburra Wings taste closest to the restaurant version.

For a complete meal, consider pairing these wings with a side of [Texas Roadhouse corn](https://mostdeliciousrecipes.com/texas-roadhouse-corn-recipe/), which offers a creamy and sweet contrast to the spicy wings.

## Storage and reheating

Let leftover wings cool, then refrigerate them in an airtight container within 2 hours of cooking.

Store cooked wings in the refrigerator for 3 to 4 days.

To reheat, use a 350°F (175°C) oven or an air fryer until the wings are hot throughout. Reheating on a rack helps the coating crisp back up better than a microwave will.

You can freeze cooked wings, but the crust may soften after thawing and reheating.

## Food safety notes

Handle raw chicken carefully. Keep it separate from ready-to-eat foods, and wash your hands, cutting boards, and utensils after contact.

Cook chicken wings to an internal temperature of 165°F (74°C) in the thickest part, away from the bone. Color alone is not a reliable doneness test.

When deep-frying, lower the wings into the oil carefully to avoid splashing. Never leave hot oil unattended.

## FAQ about Outback Steakhouse Kookaburra Wings

### How do I make Outback Steakhouse Kookaburra Wings crispy?

Pat the wings dry, coat them evenly, and let them rest in the refrigerator for 15 minutes before frying. Fry in small batches at 375°F (190°C) so the oil stays hot.

### Can I bake Outback Steakhouse Kookaburra Wings instead of frying them?

Yes. Bake them at 400°F (200°C) for 40 to 45 minutes, flipping halfway through. The crust will be different, but the flavor still works well.

### What gives Outback Steakhouse Kookaburra Wings their signature flavor?

The seasoned flour coating is the key. Poultry seasoning, cheddar cheese topping, cayenne, and a few warm spices give the crust its distinct taste, then the buttery hot sauce finishes it.

### Can I make these wings less spicy?

Yes. Reduce the cayenne, use less hot sauce, or choose a milder brand. Serve plenty of blue cheese dressing on the side.

### What oil is best for frying these wings?

Lard, vegetable oil, or canola oil all work. Use a neutral oil with a high smoke point and keep it at 375°F (190°C) for the best texture.