question about Buffalo Wing Sauce

[newcook]

I want to make the Buffalo chicken lasagna posted by zephyr1. It calls for 1 cup of Very Mild Buffalo Wing Sauce. No one at the grocery store had any idea what Buffalo Wing Sauce is. I have some Louisiana Hot Sauce and I also have some spicy barbecue sauce. What should I do?

Daniele

Here is the recipe to give you an idea:


* Exported from MasterCook *

Buffalo Chicken Lasagna

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Casseroles Chicken
Pasta To try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 lasagna noodles uncooked
1 lb boneless skinless chicken breast -- cubed
3 cups low fat spaghetti sauce
1 cup very mild buffalo wing sauce
1 1/2 cups water
15 oz nonfat ricotta cheese
1/2 cup egg substitute
3/4 cup crumbled bleu cheese

Preheat oven to 350. spray skillet with Pam. Cook chicken over high heat for 4 minutes or until almost done. stir in sauces and water. In small bowl combine ricotta and egg substitute. Spray 9 x 13 pan with Pam. Spread 1 cup of sauce in bottom. arrange 4 noodles over the sauce. Spread more sauce then a layer of ricotta mixture.. Another layer of sauce and then repeat the whole process until you end with a sauce layer. Cover and bake 1 hour and 10 minutes. Uncover and sprinkle with cheese and bake another 5 minutes uncovered. Cover and let stand 15 minutes before serving.

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Per Serving (excluding unknown items): 241 Calories; 9g Fat (34.5% calories from fat); 24g Protein; 16g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 721mg Sodium. Exchanges: 3 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Makes 9 servings at 6 points a serving.

Original recipe was off of the 3 fat chicks BB. I also prefer to use wingtime buffalo wing sauce that has parmesan and garlic added to it. It is not so spicy as to make the dish inedible.

Nutr. Assoc. : 0 0 5072 0 0 0 0 0

[Little Bit]

Most Buffalo wing type recipes I know of call for a sauce that's a blend of hot (cayenne pepper) sauce and butter. I think, traditionally, Franks brand was used. (at the Anchor bar, or wherever it was that Buffalo wings were invented.)

I'd say that almost any brand would work EXCEPT for Tabasco, since it's SO very hot, and (in my opionion) more vinegary than other brands.

[tbb113]

Daniele: I would look at some recipes for buffalo wings and make the sauce that goes with them instead of using the bottled sauce. You can order it on line (google it, there were a couple of places that have it).

[newcook]

Thanks Little Bit, I'll go for the Louisianna hot sauce, it is very similar to Frank's I think.

Daniele

[newcook]

Ttb113, you must have been posting at the same time as I was. It turns out I have everything in the oven already. I'll know in a little over an hour if it works out OK or not.

Daniele

[AndreaU]

Born & raised in Buffalo, we always used Frank's Red Hot. ;) From the Frank's website: "Frank's RedHot was the secret ingredient used in the first ever Buffalo Wing in Buffalo New York in 1964."

I've seen and heard of Lousiana Hot Sauce but I don't know anything about its taste. If the ingredients are similar, I suppose it would work. I do know that Frank's uses cayenne pepper in their sauce.

[Little Bit]

You mean there's an actual brand called 'Louisiana hot sauce' ???

How bizarre. Where I live it's just a generic term for roughly the same blend of cayenne peppers, salt and vinegar.

I think the Franks hot sauce has a bit of garlic powder in it, which makes it maybe a little different than most of the other cayenne pepper sauces I've seen, but not hugely so.

[newcook]

This bottle has Louisana as the trademark and I checked it is made in Texas. The lasagna is smelling really good. I didn't have quite a cup in the bottle, so I just completed with more spaghetti sauce. I don't know if I like the blue cheese topping though. I have only had blue cheese once before but it was mixed in a dressing and I wasn't crazy about it. I tasted a bit when putting it on top and it tasted really weird to me, sort of like petroleum or something.

Should be trying it soon.

Daniele