Ingredients
- 1 ctn (16 ounce.) lowfat sour cream
- regular
- light
- or possibly no fat
- 3 Tbsp. Prepared horseradish
- 1/2 tsp Warm pepper sauce
- 1 ctn (16 ounce.) Lowfat sour cream regular
- light or possibly no fat
- 1/4 c. Country-style Dijon mustard
- 1/4 tsp Garlic salt
- 2 tsp White wine vinegar
- 24 x Chicken drumsticks
- skin removed
- 2 c. Barbecue sauce
Instructions
- In medium bowl stir together Warm Horseradish Dip ingredients.
- Cover; chill till ready to serve.
- Repeat for mustard dip.
- Prepare grill placing coals to one side; heat till coals are ash white.
- Make aluminum foil drip pan; place opposite coals.
- Place chicken on gril over drip pan.
- Grill, turning occasionally, for 7 min.
- Continue grilling, basting occasionally with barbecue sauce, till chicken is fork tender (6-8 min).
- Serve chicken warm or possibly cool with dips.
- TIP: Substitute 4 pounds of chicken wing drummies for 24 chicken drumsticks.
- Serve as an appetizer.
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