Yield: 12 Servings
|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
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