Cookbook:New Orleans Style Chicken Wing Dipping Sauce
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| New Orleans Style Chicken Wing Dipping Sauce | |
|---|---|
| Category | Sauce recipes |
| Servings | 8 to 10 |
| Time | 2 hours |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Southern U.S. cuisine | Mardi Gras Recipes
Ingredients[edit | edit source]
- 1 jar (12 ounces) of refrigerated chunky blue cheese dressing
- ¾ cup Creole mustard
- ⅓ cup scallions, finely chopped (reserve a teaspoon of chopped green tops for garnish)
- 1 teaspoon Creole seasoning
Procedure[edit | edit source]
- Combine all ingredients and refrigerate at least 2 hours before serving (overnight is preferable).
- Garnish with the reserved scallions.
Notes, tips and variations[edit | edit source]
- Serve as a dipping sauce for celery stalks and cooked chicken wings (baked, broiled, fried, or grilled), 24 pieces of wings (tips discarded) or "drummettes" for the quantities given.
- Can use with any other raw vegetable.