| 1 | Separate chicken wings at joints; discard tips. |
| 2 | Spread 1 tablespoon margarine in each of 2 rectangular pans, 13 x 9 x 2 inches. |
| 3 | Mix baking mix, sesame seed, paprika, mustard and salt. |
| 4 | Beat eggs and milk with fork. |
| 5 | Dip chicken into egg mixture; coat with sesame seed mixture. |
| 6 | Arrange close together in pans. |
| 7 | Cover and refrigerate up to 6 hours (or bake immediately). |
| 8 | Heat oven to 425!. |
| 9 | Drizzle ?cup margarine over chicken. |
| 10 | Bake uncovered 35 to 40 minutes or until brown and crisp. |
| 11 | 40 chicken wing pieces. |
