I had never made buffalo wings before and spent a lot of time reading others reviews on here before I made these! They were AWESOME! Tasted totally like Chili's or any other place like that. I did let them sit for a couple hours with the flour coating on them before I made them. I was torn about frying vs. baking but I decided to go ahead and use canola oil and fry them. At first, I didn't have the oil hot enough but quickly realized this and they did end up taking an hour but was worth it. The only thing I would say is the sauce is more "buttery" and it's not flaming hot like some people like. I would use less butter and then more hot sauce. I used Franks Hot Buffalo Wing flavored. I really didn't think they would turn out so good but our guests said they taste exactly like you would eat in a restaurant so I suppose that is why they are called "Restaurant-Style" wings!

Reviewed On: Feb. 2, 2009

The crust is not good, it tastes like WAY too much flour. I think a graham cracker crust would have been way better with this. The filling is okay, just not "cheescake-y" enough for my taste. It was not firm enough.

Reviewed On: Feb. 2, 2009

We all really enjoyed this recipe. I think that there are a few things that are helpful however. I substituted broccoli for celery---2 cups of celery just was too much for me. Also, they say 2 TSP of oil to stir fry and this isn't enough at all, it doesn't even coat the bottom of the skillet. The veggies need to be cooked quite a long time-I think I did 20 minutes and they were still very hard. I also added the peanuts to the veggie mix and cooked them together. The sauce is very sweet-not too sweet but it's not a sweet/sour taste. I like my Asian-inspired dishes to have a bit more "kick" to them. All and all, it was really good and we will make it again. It is a healthy meal with low saturated fat which is always great.

Reviewed On: Feb. 2, 2009