Crispy Chicken Wings
INGREDIENTS:
20 Chicken wings (about 4 2 ts Paprika
-pounds) 1 1/2 ts Dry mustard
2 tb Margarine or butter; 1/2 ts Salt
-melted 2 Eggs
-l 1/2 cups Bisquick baking 2 tb Milk
-mix 1/4 c Margarine or butter;
1/2 c Sesame seed -melted
20 Chicken wings (about 4 2 ts Paprika
-pounds) 1 1/2 ts Dry mustard
2 tb Margarine or butter; 1/2 ts Salt
-melted 2 Eggs
-l 1/2 cups Bisquick baking 2 tb Milk
-mix 1/4 c Margarine or butter;
1/2 c Sesame seed -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.
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.