15 fresh whole chicken wings (about 2 1/2 lb.)
1 env. Lipton dry onion soup mix
1 cup dry bread crumbs
1 tsp. caraway seed
1 egg
1/4 cup beer
1/4 cup (1/2 stick) melted butter

Preheat oven to 375°F. Cut tips off wings (can save tips for soup). Halve remaining chicken wings at joint.

In a small bowl, combine dry onion soup mix, bread crumbs and caraway seed. In another small bowl, beat egg with beer.

Dip chicken in beer mixture, then soup mixture, coating well. Place in a large shallow pan and drizzle with melted butter.

Bake, uncovered, at 375°F for 30 to 40 minutes or until tender.

Makes 30 appetizers.

Submitted by: Angie Jones