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1 servings
suggest servings
| 4 | pounds | chicken wings | about 20 |
| 2 | tablespoons | butter | melted |
| 1/2 | cup | biscuit baking mix (bisquick) | |
| 1/2 | cup | sesame seeds | |
| 2 | teaspoons | paprika | |
| 1 1/2 | teaspoon | dry mustard | |
| 1/2 | teaspoon | salt | |
| 2 | large | 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 40 minutes or until brown and crisp.
40 chicken wing pieces.
| % Daily Value* | |
| Total Fat 470.0g | 723% |
| Saturated Fat 151.0g | 756% |
| Trans Fat 0.0g | |
| Cholesterol 2133mg | 711% |
| Sodium 3318mg | 138% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 11.0g | 43% |
| Sugars 3.0g | |
| Protein 517.0g | 1033% |
| Vitamin A | 153% | Vitamin C | 5% | |
| Calcium | 111% | Iron | 204% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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