Recipe: Barbecued Chicken Drumsticks with Spicy Dips (Horseradish Dip and Mustard Dip)

BARBECUED CHICKEN DRUMSTICKS WITH SPICY DIPS

FOR THE HOT HORSERADISH DIP:
1 (16 oz) carton sour cream (any style)
3 tablespoons prepared horseradish
1/2 teaspoon Tabasco sauce
FOR THE 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
FOR THE 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.

APPETIZER VARIATION:
Substitute 4 pounds of chicken wing drumettes for 24 chicken drumsticks. Serve as an appetizer.

Servings: 12
By Source: New Chicken