Bbq drumsticks with spicy dips

Yield: 12 Servings

Measure Ingredient
1 Carton (16 oz.) sour cream; regular, light, or no fat
3 tablespoons Prepared horseradish
½ teaspoon Hot pepper sauce
1 Carton (16 oz.) Sour cream regular; light or no fat
¼ cup Country-style Dijon mustard
¼ teaspoon Garlic salt
2 teaspoons White wine vinegar
24 Chicken drumsticks; skin removed
2 cups Barbecue sauce

HOT HORSERADISH DIP

MUSTARD DIP

CHICKEN

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 gril 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 drummies for 24 chicken drumsticks. Serve as an appetizer.

Recipe by: New Chicken

Posted to MC-Recipe Digest V1 #995 by L979<L979@...> on Jan 8, 1998

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