Ingredients
- 24 chicken drumsticks skin removed
- 32 oz carton sour cream
- 2 cups barbecue sauce
- 1/4 cup country-style dijon mustard
- 3 tablespoons prepared horseradish
- 2 teaspoons wine vinegar (white)
- 1/2 teaspoon tabasco sauce
- 1/4 teaspoon garlic salt
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.
