Buffalo wings with carrot cheese dip- SCD Phase 1 Friendly

Ingredients:
Wings:
1 lb chicken wings
1 Tbsp cayenne pepper
1 tspn crushed red pepper flakes
1 Tbsp salt
1/2 cup louisiana hot sauce
1 Tbsp butter

Dipping Sauce:
1 cup SCD legal melting cheese (Gruyere, Swiss, etc)
1 Tbsp lemon juice or vinegar (add more if the melting cheese looks clumpy)
1 cup cooked and pureed carrots
1/2 tspn nutmeg
Salt to taste

Instructions:
Wings:  In a half a pot of water, combine wings, cayenne pepper, crushed red pepper and salt.  Bring to a boil, then boil for 15 minutes.  Drain wings, and place in an oven safe container coated in butter.  Broil for 20 minutes per side (this will make crispy wings).  Meanwhile, combine hot sauce and butter, microwave until butter melts, and stir.  When wings are done, toss with hot sauce mixture.


Dipping sauce:  Combine cooked carrot puree and cheese. Melt over medium/low heat, stirring occasionally.  Do not over stir, or it will clump.  Add vinegar, nutmeg and salt when cheese is mostly melted (or when you observe clumping that should be treated).


Other notes:   This is a phase 1 advanced recipe.  I didn't try it until my system had mostly normalized... I was concerned that the cheese or hot sauce could upset my digestion. 
Enjoy!