New Orleans Style Chicken Wing Dipping Sauce
This New Orleans style dip pairs chunky blue cheese dressing with Creole mustard, which brings a sharp, grainy tang that plain dressing lacks. Scallions add a fresh bite and Creole seasoning gives a little background heat. It needs nothing more than stirring and a long rest in the refrigerator, so it suits make-ahead hosting. The quantities here are sized for about 24 wing pieces, and celery sticks work well alongside.
Instructions
Finely chop the scallions. Set aside one teaspoon of the green tops for garnish.
In a bowl, stir together the blue cheese dressing, Creole mustard, the rest of the chopped scallions and the Creole seasoning until the mixture looks even.
Cover the bowl and refrigerate for at least 2 hours. Leaving it overnight is better, since the flavors have more time to settle together.
Sprinkle the reserved scallion tops over the sauce just before serving.
Serve with celery stalks and cooked chicken wings, whether baked, broiled, fried or grilled. Any other raw vegetable works for dipping too.
Make it personal.
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