20 chicken wings (about 4 lbs.)
2 tbsp. butter, melted
1 1/2 c. Bisquick baking mix
1/2 c. sesame seed
2 tsp. paprika
1 1/2 tsp. salt
1 1/2 tsp. dry mustard
2 eggs
2 tbsp. milk
1/4 c. butter, melted

Separate chicken wings at joints; discard tips. Spread 1 tablespoon butter in each of 2 rectangular pans, 13 x 9 x 2 inches. Mix baking mix, sesame seed, paprika, salt and mustard. Beat eggs and milk with fork. Dip chicken pieces into egg mixture; coat with sesame seed mixture. Arrange chicken pieces close together in pans. Cover and refrigerate up to 6 hours.

Heat oven to 425 degrees. Drizzle 1/4 cup butter over chicken. Bake uncovered until brown and crisp, 35 to 40 minutes. 40 appetizers.

Chicken can be baked immediately.