Ingredients
- 20 chicken wings
- 2 eggs
- 1/2 bisquick baking mix
- 1/2 sesame seed
- 1/4 cup margarine
- 2 tablespoon milk
- 2 tablespoon margarine
- 1 1/2 teaspoon dry mustard
- 2 teaspoon paprika
- 1/2 teaspoon salt
Separate chicken wings at joints; discard tips. Spread 1 tablespoon margarine in each of 2 rectangular pans, 13x9x2 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 1/4 cup margarine over chicken. Bake uncovered 35 to 40 minutes or until brown and crisp.
40 chicken wing pieces.
