Categories: Chicken, Wings 
      Yield: 1 servings 
  
     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 
  
  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.