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Baked Buffalo Wings

Reviewed: Aug. 21, 2012
This is a fabulous wing recipe! After trying various recipes that we had found online, this has become our go-to. Like many others have posted, we made sure to dry the wings before dredging, and we let them remain in the flour mixture overnight. We never had an issue with cooking at 400 and getting soggy wings, but every oven is different so that may be the case with us, as I noted a few people saying they needed higher heat. Ours always turn out crispy and delicious!
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Orzo with Parmesan and Basil

Reviewed: May 27, 2011
we loved this recipe! I actually subbed out the butter and used olive oil and we added chicken breast to ours. I cooked the chicken on the frying pan and then cut it up and added it when I added the chicken broth. we used this as a main dish that way, and both thought it was delicious and filling. this went right onto hubby's, "please make again," list.
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