| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
|
Chicken, Wings |
1 |
Servings |
INGREDIENTS
| 20 |
|
Chicken wings (about 4 pounds) |
| 2 |
tb |
Margarine or butter; melted l 1/2 cups Bisquick baking mix |
| 1/2 |
c |
Sesame seed |
| 2 |
ts |
Paprika |
| 1 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 2 |
tb |
Milk |
| 1/4 |
c |
Margarine or butter; melted |
INSTRUCTIONS
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 1/4 Cup margarine over
chicken. Bake uncovered 35 to 40 minutes or until
brown and crisp. 40 chicken wing pieces.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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