New Orleans Style Chicken Wing Dipping Sauce
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:New Orleans Style Chicken Wing Dipping Sauce" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:New_Orleans_Style_Chicken_Wing_Dipping_Sauce). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Pool-rule label fixes: the blue cheese dressing and Creole seasoning specified as gluten-free, because dressings and seasoning blends vary by brand. The source states 8 to 10 servings; filed at 8 servings.
A chilled New Orleans dip of chunky blue cheese dressing and Creole mustard with scallions and Creole seasoning, made for chicken wings and celery. Mixed in minutes and rested in the refrigerator; naturally gluten-free with labeled gluten-free dressing and seasoning.
Why this complexity: .
Ingredients
- 1 jar (12 ounces) refrigerated chunky gluten-free blue cheese dressing
- 3/4 cup Creole mustard
- 1/3 cup scallions, finely chopped (reserve a teaspoon of chopped green tops for garnish)
- 1 teaspoon gluten-free Creole seasoning
Method
- Combine all the ingredients and refrigerate at least 2 hours before serving (overnight is preferable).
- Garnish with the reserved scallions.
- Serve as a dipping sauce for celery stalks and cooked chicken wings (baked, broiled, fried, or grilled) — 24 wing pieces (tips discarded) or drummettes for the quantities given — or with any other raw vegetable.
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