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Grilled Drumsticks With Zesty Dippers
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Sauce and Chicken

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

Hot Horseradish Dip

1 (16-ounce) container (2 cups) sour cream

3 tablespoons prepared horseradish

1/2 teaspoon hot pepper sauce

Mustard Dip

1 (16-ounce) container (2 cups) sour cream

1/4 cup country-style Dijon mustard

2 teaspoons white wine vinegar

1/4 teaspoon garlic salt

How to make

  1. STEP 1

    Melt butter in 2-quart saucepan until sizzling; add onion and garlic. Cook over medium heat 1-2 minutes or until onion is crisply tender. Add tomatoes with juice. Stir in all remaining sauce ingredients except chicken drumsticks. Reduce heat to low; cook 1 hour.

  2. STEP 2

    Combine all horseradish dip ingredients in bowl. Combine all mustard dip ingredients in another bowl. Cover each; refrigerate until serving time.

  3. STEP 3

    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.

  4. STEP 4

    Place chicken onto grill over drip pan. Grill, turning occasionally, 7 minutes. Continue grilling, basting occasionally with sauce, 6-8 minutes or until chicken is fork tender and juices run clear. Serve chicken hot or cold with dips.

Tip #1

Four pounds chicken wing drummies can be substituted for 24 chicken drumsticks. Serve as an appetizer.

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