Buffalo Hot Wing Lasagna

Teresa Horn


This recipe I created by myself wanting to spice things up for the dinner table. It is a wonderful mixture of tastes and sure to please everyone that tries it. A little time consuming but hey the best things in life come with a little work. Here in the South we are known for our love of flavorful food, and a good home cooked meal. We loved this and look forward to making it again.


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2 Hr
1 Hr 30 Min


  • 1 lb
    lasagna noodles
  • 3 Tbsp
    olive oil
  • 15
    whole chicken wings, seasoned the way you like it, baked and meat picked from bones
  • 1 lb
    ground turkey
  • 2 c
    sweet baby rays bbq sauce
  • 1 c
    carolina sweet & tangy gold bbq sauce
  • 1 c
    buffalo hot wing sauce (your choice)
  • 15 oz
    can black beans, drained
  • 1 3/4 c
    frozen whole kernel corn
  • 1 large
    green bell pepper, medium diced
  • 2 large
    red onions, medium diced
  • 2 Tbsp
    fresh minced garlic
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    dried parsley flakes
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
    basil, dried
  • 1 tsp
    sea salt
  • 1 1/2 tsp
    black pepper, fresh ground
  • 4 c
    colby jack cheese, shredded
  • 8 slice
    hot pepper jack cheese
  • 1 bottle
    ranch salad dressing

How to Make Buffalo Hot Wing Lasagna


  1. Precook your seasoned chicken wings the way you like them. Once done let them cool enough to where you can pull the meat from the bones, and yes keep the skin as well. Make sure it is all in small pieces.
  2. In a large pan add your olive oil, ground turkey, red onions, bell pepper and minced garlic. As it cooks make sure to break up the ground turkey into small pieces. Once it is halfway done add all of the seasonings. Cook till done.
  3. Once the turkey mixture is cooked add the chicken wing meat, black beans, corn and all of the sauces. Stir well and let simmer for a good 7 minutes. Once heated thoroughly take off of heat and set pan aside so flavors can mingle. Taste to see if it is spicy enough for you. If not you can add more of the hot wing sauce or Frank's hot sauce stirring well and retaste the mixture.
  4. Fill a large pan with water and bring it to a rolling boil and follow cooking direction on the box.
  5. Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray or use olive oil. Making sure not to miss any spots. I used a large aluminum baking pan. Also place it on a cookie sheet so the lasagna will be easier to move.
  6. Now comes the fun part it is time to layer. Put enough of the chicken mixture to cover lightly the bottom then add lasagna noodles to cover the sauce. Then another layer of the chicken mixture, then a layer of pepper jack slices, layer of shredded colby jack, a light drizzle of ranch dressing over the cheese, and another layer of lasagna pasta. Continue on layering till you run out of lasagna noodles and or room to do another layer. Cover the lasagna with the remaining chicken mixture and a good helping of the cheeses, but no ranch dressing on top. If there is no room left on top for the final cheese do not worry. Leave it off and tightly cover the lasagna pan with aluminum foil. Cook till it is hot and bubbling. Carefully remove the aluminum foil and discard it. Add the cheese on top and put it back into the oven till the cheese is melted and a nice golden brown.
  7. Bake lasagna in the preheated oven until hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and bake until cheese is golden, about 10 minutes more. Cool for 20 minutes before serving.

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