Barbecue Chicken Drumsticks with Spicy Dips

• 16 ounces sour cream 1 carton
• 3 tablespoons horseradish sauce
• 1/2 teaspoon red hot pepper sauce
• 16 ounces sour cream 1 carton
• 1/4 cup dijon mustard country style
• 1/4 teaspoon garlic salt
• 2 Teaspoons white wine vinegar
• 24 each chicken drumsticks skin removed
• 2 cups barbecue sauce

1. In medium bowl stir together Hot Horseradish Dip ingredients.
2. Cover; refrigerate until ready to serve.
3. Repeat for mustard dip.
4. Prepare grill placing coals to one side; heat until coals are ash white.
5. Make aluminum foil drip pan; place opposite coals.
6. Place chicken on grill over drip pan.
7. Grill, turning occasionally, for 7 minutes.
8. Continue grilling, basting occasionally with barbecue sauce, until chicken is fork tender (6-8 minutes).
9. Serve chicken hot or cold with dips.
10. TIP: Substitute 4 pounds of chicken wing drumettes for 24 chicken drumsticks.
11. Serve as an appetizer.

sour cream, horseradish sauce, red hot pepper sauce, sour cream, country style, garlic salt, white wine vinegar, chicken, barbecue sauce

Taken from recipeland.com/recipe/v/barbecue-chicken-drumsticks-spi-42966 (may not work)