---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.