1 shake & bake seasoned coating
2 tsp. curry powder
1/4 c. ground almonds
2 1/2 doz. chicken wings
1/4 c. water or milk (more or less)

Empty seasoned coating in bag. Add curry and almonds; shake to blend. Remove large "drumstick" section of wing. (Middle section and wing tip reserve for making stock anytime.) At smaller end of each drumstick cut skin and meat to the bone and push meat up slightly. Moisten with milk, shake off excess liquid. Shake 2 or 3 pieces at a time until evenly coated. Arrange single layer in ungreased shallow baking pan. Bake at 400 degrees for 30-35 minutes or until tender. Serve as hors d'oeuvres. Yields 2 1/2 dozen.