---Hot Horseradish Dip--- 1 16 Oz Carton sour cream (any style)
3 Tablespoons prepared horseradish
1/2 Teaspoon Tabasco® sauce
---Mustard Dip--- 1 16 Oz Carton sour cream (any style)
1/4 Cup country-style Dijon mustard
1/4 Teaspoon garlic salt
2 Teaspoons white wine vinegar
---Chicken--- 24 chicken drumsticks -- skin removed
2 Cups barbecue sauce
In medium bowl stir together Hot Horseradish Dip ingredients. Cover; refrigerate until ready to serve. Repeat for mustard dip.
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Place chicken on grill over drip pan. Grill, turning occasionally, for 7 minutes. Continue grilling, basting occasionally with barbecue sauce, until chicken is fork tender (6-8 minutes). Serve chicken hot or cold with dips.
TIP: Substitute 4 pounds of chicken wing drumettes for 24 chicken drumsticks. Serve as an appetizer.
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