---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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