Yield: 1 servings
|20 \N||Chicken wings (about 4 pounds)|
|2 tablespoons||Margarine or butter; melted l 1/2 cups Bisquick baking mix|
|½ cup||Sesame seed|
|1½ teaspoon||Dry mustard|
|¼ cup||Margarine or butter; melted|
Separate chicken wings at joints; discard tips. Spread 1 tablespoon margarine in each of 2 rectangular pans, 13 x 9 x 2 inches. Mix baking mix, sesame seed, paprika, mustard and salt. Beat eggs and milk with fork. Dip chicken into egg mixture; coat with sesame seed mixture. Arrange close together in pans. Cover and refrigerate up to 6 hours (or bake immediately).
Heat oven to 425!. Drizzle ¼ Cup margarine over chicken. Bake uncovered 35 to 40 minutes or until brown and crisp.
40 chicken wing pieces.
From the files of Al Rice, North Pole Alaska. Feb 1994