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.
