Outback Kookaburra Wings Recipe (A Must Try One)

Outback Kookaburra Wings Recipe has always been one of those dishes I order the second I sit down at the table, before I even open the menu. Last night when i was scrolling Instagram i found a influencer talking about outback kookabura wings. I remember when me and my husband were dating this is what we love to eat most.

I’ve made a lot of wings at home over the years, but I kept coming back to this one because it’s not sweet, not sticky, and not trying too hard.

These wings are about crispiness first, flavour second, and heat that builds without overwhelming you. What makes them special is that old-school steakhouse style and specially that wing sauce. ohh! I love the taste of the sauce.

So I told myself lets make copycat Outback Steakhouse kookabura wings and surprise everyone. I can tell you that this recipe is a must try if you want to taste the best wings in town. It’s comfort food with attitude, and it never gets boring.

Serve them hot with celery and a cold ranch or blue cheese, or stack them next to fries or onion petals. You can even make a full meal out of them by pairing them with burgers, steaks, or ribs and letting everyone dig in.

Why This Copycat Outback Kookaburra Wings Is Better Than Restaurant One?

Outback didn’t invent fried wings, but they perfected a very specific style with Kookaburra Wings—lightly floured, ultra-crispy, and finished with a thin butter-hot sauce instead of a thick glaze.

At the restaurant, wings sit under heat lamps and get sauced ahead of time, which can soften that crunch. Making them at home means you fry in fresh fat, sauce them immediately, and serve them piping hot.

You also get to use lard (the real secret) instead of neutral fryer oil, which gives these wings that unmistakable restaurant flavor you just can’t fake.

Perfect For

• Casual weekend dinners when you want something indulgent
• Game day spreads that don’t rely on sticky sauces
• Backyard hangouts where finger food matters
• Wing lovers who care more about crunch than sweetness
• Anyone missing classic restaurant wings at home

Outback Kookaburra Wings Ingredients

Chicken & Coating

2½–3 pounds chicken wings (split into flats and drums) – Chicken wings are the heart of this recipe. Using fresh wings gives you the best texture and flavor. If frozen, make sure they are fully thawed and very dry so they fry up crispy, not soft or greasy.

2 tablespoons poultry seasoning (for wings) – This seasoning adds flavor directly to the meat, not just the outside. It helps the wings taste seasoned all the way through and gives that familiar restaurant-style flavor without needing lots of extra spices.

1½–2 cups all-purpose flour – Regular all-purpose flour creates that classic light, crispy coating. It sticks well to the wings and fries up golden without getting heavy or doughy, which is exactly what you want for crunchy wings.

2 tablespoons poultry seasoning (for flour) – Seasoning the flour makes a big difference because this is where most of the flavor comes from. It ensures every bite tastes seasoned, not bland, even before the sauce is added.

1 teaspoon salt – Salt brings out all the other flavors in the coating and keeps the wings from tasting flat. It also balances the richness from frying and the buttery sauce later on.

1 teaspoon black pepper – Black pepper adds a mild, warm heat that doesn’t overpower the wings. It works with the other seasonings to give depth without making the coating spicy.

1 teaspoon garlic powder – Garlic powder adds savory flavor without burning during frying. Fresh garlic would scorch in hot fat, so powder is the best way to get that classic wing-house taste.

1 teaspoon onion powder – Onion powder adds a subtle, savory sweetness that rounds out the seasoning. It helps recreate that familiar restaurant flavor without needing fresh onions in the coating.

Frying

Lard, enough for deep frying – Lard gives these wings their signature flavor and extra crisp texture. It fries hotter and cleaner than most oils. You can use vegetable oil or Crisco, but the flavor won’t be quite the same.

Sauce

4 tablespoons unsalted butter – Butter makes the sauce rich and smooth while helping it cling lightly to the wings. Using unsalted butter lets you control the salt and keeps the sauce from tasting too heavy.

3–4 tablespoons Tabasco sauce – Tabasco is key because it’s thin and tangy. It mixes smoothly with butter and coats the wings without making them soggy, giving that sharp heat Outback wings are known for.

Kitchen Tools

• Large mixing bowls
• Heavy-bottomed pot or deep fryer
• Thermometer
• Wire rack
• Tongs
• Saucepan
• Large serving bowl

How To Make Outback Steakhouse Kookaburra Wings

Step 1 | Season the Chicken Wings

Place the chicken wings in a large bowl and sprinkle evenly with 2 tablespoons of poultry seasoning. Toss thoroughly until all wings are evenly coated with seasoning. Set the seasoned wings aside while preparing the flour mixture.

Step 2 | Prepare the Seasoned Flour

Add the flour to a large mixing bowl and season with 2 tablespoons of poultry seasoning, salt, black pepper, garlic powder, and onion powder. Mix well until the seasonings are evenly distributed throughout the flour. Set aside near the cooking area for easy access.

Step 3 | Make the Butter–Tabasco Sauce

Add the butter to a small saucepan and heat over low heat until fully melted. Pour in the Tabasco sauce and stir gently until combined. Keep the heat low and avoid boiling; the goal is only to melt the butter and blend the sauce. Once melted and combined, remove from heat and transfer the sauce to a bowl. Set aside.

Step 4 | Coat the Wings in Flour

Add the seasoned wings to the bowl of seasoned flour in batches. Toss and press lightly to ensure each wing is fully coated. Shake off any excess flour and place the coated wings on a tray while preparing the oil.

Step 5 | Heat the Frying Fat

Add lard to a deep fryer or heavy-bottomed pot and heat to frying temperature (approximately 350°F / 175°C). The use of lard is essential for achieving the distinctive flavor associated with this recipe. Test readiness by dropping in a small amount of flour; it should sizzle immediately.

Step 6 | Fry the Wings

Carefully lower the floured wings into the hot lard in batches to avoid overcrowding. Fry for about 10 minutes per batch, turning as needed, until the wings are deep golden brown and extremely crispy. Remove the wings and place them on a wire rack to rest while frying remaining batches.

Step 7 | Sauce the Wings

Transfer all fried wings to a large bowl. Pour the butter–Tabasco sauce over the wings and toss gently until evenly coated. The sauce should form a light, glossy coating rather than a thick layer, which is why Tabasco is essential.

Step 8 | Serve

When all those kookabura wings are done arrange the sauced wings on a serving plate and serve immediately while hot and crispy.

Chef Special Tips for Outback Kookaburra Wings

Dry wings matter more than seasoning
Moisture kills crispiness. Pat wings very dry and, if possible, let them air-dry in the fridge for 30 minutes so the coating fries up crunchy instead of soft.

Season twice for real flavor
Seasoning both the wings and the flour gives flavor inside and out. This is why restaurant wings taste better even before the sauce is added.

Press flour onto the wings
Don’t just toss—lightly press the flour in. This helps it stick during frying and creates rough edges that turn extra crispy.

Keep oil around 350°F
Too hot burns the coating, too cool makes greasy wings. A steady temperature gives even color and clean crunch.

Sauce at the last minute
Toss wings in warm sauce right before serving so they stay crisp and lightly coated, not soggy.

What Do Outback Kookaburra Wings Taste Like

To me, these wings hit the sweet spot between bold and simple. The first thing I always notice is the crunch—it’s loud, clean, and doesn’t feel greasy at all. Then the flavor comes in layers: savory seasoning first, followed by that buttery heat from the Tabasco that wakes up your taste buds without burning them out.

What I love most is that they aren’t sticky or sweet like most wings today. They feel lighter, but still rich, and you can actually taste the chicken instead of just sauce.

In my opinion, this is what makes them better than typical buffalo wings—they’re easier to keep eating, and every bite still tastes just as good as the first.

What To Serve with This Outback Kookaburra Wings

Celery and carrot sticks
I always keep these on the side because they’re crisp and fresh. They cool down the heat from the wings and give your fingers something crunchy to snack on between bites.

Ranch or blue cheese dip
Personally, I love dunking wings in ranch—it’s creamy and mild, and makes each bite feel indulgent. Blue cheese is my husband’s favorite; it’s bold and tangy and keeps things interesting.

Seasoned fries or potato wedges
For me, fries are non-negotiable. They soak up leftover sauce and add another layer of crunch. Potato wedges work too if you like something a little heartier.

Steamed white rice or buttered rice
I sometimes pair wings with rice when I want a full meal. The rice tones down the spice and catches every bit of sauce—it’s simple, comforting, and makes dinner feel complete.

Onion petals or fried pickles
Whenever I serve these to friends, I throw in onion petals or fried pickles. They’re salty, crunchy, and fun to share, and honestly, they make the whole meal feel like an Outback feast at home.

Leftover and Reheating

Leftover – I always try to eat these wings fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to three days. They actually hold up well, and having extra wings ready makes an easy snack or quick lunch.

Reheating – My go-to is the oven or air fryer at 375°F—it brings back the crunch and flavor perfectly. I avoid the microwave because it makes the coating soft and disappointing. A few minutes in the oven, and they taste almost as good as the first batch.

Outback Kookaburra Wings Recipe FAQs

What is a Kookaburra Wing?
Kookaburra Wings are Outback Steakhouse’s signature fried chicken wings. They’re double-seasoned, extra-crispy, and tossed in a thin, buttery hot sauce that delivers flavor without being sticky or overly sweet.

Are these Outback Kookaburra Wings spicy?
They have a moderate kick from the Tabasco butter sauce. The heat builds gently, so it’s flavorful but not overwhelming. You can adjust by using more or less hot sauce depending on your preference.

What dips are good with Kookaburra Wings?
Ranch and blue cheese are classic choices, cooling down the heat while adding creaminess. I also like honey mustard or even a simple sour cream dip for variety. Celery and carrot sticks pair perfectly too.

Can I bake these wings instead of frying?
Baking is possible but won’t give the same crunch or restaurant-style flavor. Frying in hot lard or oil ensures the coating stays crisp and golden while cooking the wings through evenly.

Why is Tabasco required?
Tabasco’s thin, vinegar-based texture blends perfectly with butter to lightly coat the wings. Other hot sauces are thicker and can make the coating soggy or heavy, losing the signature light, glossy finish.

Can I use oil instead of lard?
You can substitute oil or Crisco, but lard gives the wings that extra flavor and crisp texture. Using oil produces decent results, but it won’t taste quite as rich or authentic.

Do these wings stay crispy after saucing?
Yes—because the sauce is thin and added at the last moment. The light coating clings to the wings without softening the crust, keeping each bite crunchy and flavorful.

Can I make the sauce ahead of time?
You can melt the butter and mix with Tabasco ahead, but warm it gently before tossing the wings. Cold or overcooked sauce can separate or make the coating soggy.

How long do leftover wings last?
Stored in an airtight container, wings keep in the fridge for up to three days. They maintain flavor well and can be reheated for snacks or quick meals without losing much crispiness.

Making Outback Kookaburra Wings at home is easier than you think, and the results are just as crunchy, buttery, and flavorful as the restaurant version.

This copycat wings recipe brings classic steakhouse wings, spicy Tabasco butter sauce, and golden fried perfection straight to your kitchen. Serve them with fries, celery, or ranch dip for a true game-day or family favorite.