Amount
Ingredient
Preparation



4
pounds
chicken wings

about 20



2
tablespoons
butter

melted



 1/2
cup
biscuit baking mix





1/2
cup
sesame seeds





2
teaspoons
paprika





1 1/2
teaspoon
dry mustard





1/2
teaspoon
salt





2
each
eggs





2
tablespoons
milk





1/4
cup
butter

melted, or butter substitute

 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 4 minutes or until brown and crisp.

4 chicken wing pieces