Outback Steakhouse style hot wings are fried and tasty. Try this copy cat recipe and see if you can tell the difference when they're homemade!
chicken wing drumettes
ounces shortening or 6 to 10 cups vegetable oil
tablespoons all-purpose flour
tablespoon Kraft Macaroni & Cheese cheddar cheese topping or Molly McButter cheese sprinkle
teaspoon chili powder
teaspoon black pepper, freshly ground
teaspoon cayenne pepper
teaspoon onion powder
teaspoon garlic powder
teaspoon ground cumin
dash ground clove
tablespoons Crystal Louisiana hot sauce
Bleu cheese dressing
Heat shortening or vegetable oil to 350°F. Combine wing coating ingredients in a bowl and mix thoroughly. 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 and let them sit uncovered in the refrigerator for about 15 minutes. When the oil is hot, lower the wings into it. Fry for 7 to 10 minutes, or until the wings are brown. 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 a rack. 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.