Crusty Chicken Wings
|Chicken wings||3 Pound|
|Evaporated milk||1 Can (10 oz)|
|Prepared mustard||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dry bread crumbs||1 Cup (16 tbs)|
|Instant minced onion||1 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Pepper||1⁄4 Teaspoon, seasoned|
|Instant chicken broth/Teaspoon instant chicken broth||1 Tablespoon|
Trim tips from chicken wings. (Save for soup kettle.)
Divide each wing in half by cutting through joint.
Blend milk, mustard and garlic in a shallow dish.
Combine bread crumbs, onion, salt, pepper and broth in another dish.
Dip chicken pieces into milk mixture, then into crumbs to coat well.
To freeze: Place chicken wings in a single layer in buttered foil pans.
Cover with foil or transparent wrap; freeze.
Bake in moderate oven (375Â°) 40 minutes, turning once, until chicken is tender.