TSR Version of Outback Kookaburra Wings by Todd Wilbur

• 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 14 teaspoons salt
• 1 teaspoon chili powder
• 34 teaspoon fresh ground black pepper
• 12 teaspoon cayenne pepper (3/4-1 teaspoon for the "hot" variety)
• 14 teaspoon paprika
• 14 teaspoon onion powder
• 14 teaspoon garlic powder
• 18 teaspoon ground cumin
• 1 dash ground cloves
• 2 tablespoons crystal louisiana hot sauce
• 1 teaspoon water

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 350F.
2. Make the spiced breading for your wings by combining the wing coating ingredients (flour through clove) in a medium bowl.
3. Stir well.
4. Dip each wing, one at a time into the breading.
5. Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes.
6. When the oil is hot, lower the wings into it.
7. Fry for 7 to 10 minutes, or until the wings are brown.
8. While the wings are frying, mix the hot sauce and water together in a small bowl.
9. When the wings are done, drain them for a moment on paper towels or a rack.
10. Drop the hot wings into a large plastic container with a lid.
11. Pour the sauce over the wings.
12. Cover the container and shake it to coat the wings with sauce.
13. Use tongs to remove the wings from the container.
14. Serve with Bleu Cheese and Celery sticks.
15. Enjoy!

chicken, shortening, flour, macaroni, salt, chili powder, fresh ground black pepper, cayenne pepper, paprika, onion powder, garlic, ground cumin, ground cloves, crystal, water

Taken from www.food.com/recipe/tsr-version-of-outback-kookaburra-wings-by-todd-wilbur-292483 (may not work)