Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        hot horseradish dip
   1      carton        sour cream -- (16 oz.)
   3      tablespoons   prepared horseradish
     1/2  teaspoon      hot pepper sauce
                        mustard dip
   1      carton        sour cream -- (16 oz.)
     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

Preparation:

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 drummies for 24 chicken drumsticks. Serve as an appetizer.