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Outback Steakhouse Kookaburra Wings

Outback Steakhouse Kookaburra Wings

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 4 Servings

Description

These Air Fryer Outback Steakhouse Kookaburra Wings are a crispy, spicy, and flavorful copycat of the restaurant favorite—made right at home. Coated in a seasoned flour blend and cooked to golden perfection, they’re perfect for game day, parties, or anytime you’re craving wings with a bold kick. Enjoy all the taste of Outback without the deep fryer!

Ingredients 

  • 2 lbs chicken wings, drumettes and flats
  • 1 cup buttermilk, or 1 cup milk + 1 tbsp vinegar
  • 3/4 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper, adjust to taste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Hot sauce, for serving (optional)

Instructions

  • In a large bowl, combine wings and buttermilk. Let them soak for 30 minutes (or up to 4 hours in the fridge) to tenderize and add flavor.
  • In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
  • Remove wings from buttermilk, allowing excess to drip off. Dredge each wing in the flour mixture, pressing to coat evenly.
  • Preheat your air fryer to 380°F for 3–5 minutes.
  • Lightly spray the air fryer basket with oil. Place wings in a single layer without overcrowding. Spray the tops with a little oil.
  • Cook for 25–28 minutes, flipping halfway through and spraying again for extra crispiness.
  • Once golden and crispy, remove from the basket and serve with your favorite hot sauce or ranch dressing.

Equipment

Notes

Homemade teriyaki sauce ingredients
  • 1 cup water (cold)
  • 1/4 cup soy sauce
  • 5 teaspoons brown sugar, packed
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder or fresh garlic
Cornstarch Slurry:
  • 2 tablespoons cornstarch
  • 1/4 cup water
  •  
Add all of the ingredients (except for the cornstarch slurry ingredients) and simmer over low-medium heat, for about 1-2 minutes. In a small bowl, add the cornstarch and water, and mix well, slowly pour the cornstarch slurry into the teriyaki sauce, and simmer for 5-7 minutes, until thickened.

Nutrition

Serving: 1ServingCalories: 400kcalCarbohydrates: 22gProtein: 27gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 101mgSodium: 735mgPotassium: 322mgFiber: 1gSugar: 3gVitamin A: 423IUVitamin C: 3mgCalcium: 92mgIron: 2mg