Preparation:
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 425F.
Drizzle 1/4 Cup margarine over chicken.
Bake uncovered 35 to 40 minutes or until brown and crisp. |
