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.
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|Serving Size: 1 Serving (605g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 812 (66%)|
|Amt Per Serving||% DV|
|Total Fat 90.2g||120 %|
|Saturated Fat 21g||105 %|
|Monounsaturated Fat 34.7g|
|Polyunsanturated Fat 24.1g|
|Cholesterol 2115.6mg||651 %|
|Sodium 717.1mg||25 %|
|Potassium 1419mg||37 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 18.1g|
|Protein 80.6g||115 %|
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Calories per serving: 1222
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