Serve these two creamy dips as a complement to the spicy drumsticks.
| 2 |
|
tablespoons LAND O LAKES® Butter |
| 1/4 |
|
cup chopped onion |
| 2 |
|
teaspoons finely chopped fresh garlic |
| 1 |
|
(14 1/2-ounce) can diced tomatoes, undrained |
| 1/4 |
|
cup Worcestershire sauce |
| 3 |
|
tablespoons firmly packed brown sugar |
| 2 |
|
tablespoons white wine vinegar |
| 2 |
|
tablespoons molasses |
| 1 |
|
teaspoon hot pepper sauce |
| 1/4 |
|
teaspoon liquid smoke |
| 24 |
|
chicken drumsticks, skin removed |
| 1 |
|
(16-ounce) carton (2 cups) LAND O LAKES® Sour Cream |
| 1/4 |
|
cup country-style Dijon mustard |
| 1/4 |
|
teaspoon garlic salt |
| 2 |
|
teaspoons white wine vinegar |
Melt butter in 2-quart saucepan until sizzling; add onion and garlic. Cook over medium heat until onion is crisply tender (1 to 2 minutes). Add tomatoes with juice. Stir in all remaining sauce ingredients except
chicken drumsticks. Reduce heat to low; cook 1 hour.
Meanwhile, combine all horseradish dip ingredients in medium bowl. Combine all mustard dip ingredients in another medium bowl. Cover each; refrigerate until serving time.
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white.
Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite heat. Place chicken onto grill over drip pan. Grill, turning occasionally, 7 minutes. Continue grilling, basting occasionally with sauce, until chicken is fork tender and juices run clear (6 to 8 minutes). Serve chicken hot or cold with dips.
Recipe Tip
Four pounds chicken wing drummies can be substituted for 24 chicken drumsticks. Serve as an appetizer.
