I have never made Buffalo Chicken Wings so I was hoping I picked the right recipes and I did! These turned out great! Very tasty! If you like your Buffalo Chicken Wings spicy, I would suggest adding a little more Cayenne pepper. I accidentally put the 1/2 cup flour that it asked for and then put 1/2 teaspoon of paprika and cayenne pepper until I looked at recipe again and realized it should have been 1/4 teaspoon of paprika and cayenne pepper. I didn't want to risk the wings being too spicy to eat so I just added another 1/2 cup flour. Turns out, maybe the 1/2 teaspoon might not have been too much depending on your taste buds. So I mixed all of the ingredients to coat the wings in and one by one dropped each of the wings into the flour mixture until fully coated and then placed in a separate dish and put in refrigerator. (The recipe makes it seem that you should heat up fryer first and then make sauce which I didn't do until it was time to cook up the wings in step 2. I followed step 2 first and then went back to step 1) Waited the 90 minutes, then put the hot sauce, butter, dash of pepper & garlic (although I will use a little more of each next time) in the sauce pan. I used the deep fryer as the recipe asked for and set at 375. Once hot, I started by putting only 5 of the chicken wings in about 2-3 inches of oil. I cooked for 10 minutes and took out and laid on a plate that had a paper towel on it to catch any grease and then dropped each individually into the hot

Reviewed On: Jan. 25, 2009

This lasagna was DELICIOUS! Great flavor! The only change I made was I did not have a package of onion soup mix so I used a medium size whole onion and chopped into small pieces. This was my very first time cooking lasagna and I had a boyfriend to impress that said his ex-wife could make the best lasagna! He loved it, had seconds, and even took some to work the next day and said how delicious it was the second time. I will definitely make this again and am saving in my recipe box! Thanks for the great recipe!

Reviewed On: Aug. 30, 2008