Sesame Chicken Wings

• 3 lb. chicken wings (about 18)
• 2 Tbsp. toasted sesame seed
• 3/4 c. packaged bread crumbs
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/3 c. heavy cream
• 1/2 c. butter or margarine (1 stick)
• bottled duck sauce

1. Remove tips of chicken wings; freeze for making soup.
2. Bend each wing at the joint; cut into 2 sections.
3. Combine sesame seed, bread crumbs, paprika and salt in a shallow dish.
4. Dip chicken pieces in cream, using a brush to coat completely; roll in crumb mixture.
5. Refrigerate at least 1 hour to set the crumb coating. Melt butter in a 13 x 9 x 2-inch pan in the oven while it preheats to moderate (375u0b0).
6. Remove pan from oven when butter is melted. Add chicken; turn to coat all over.
7. Bake in preheated moderate oven for 40 minutes or until golden and tender.
8. Serve with bottled duck sauce.

chicken, bread crumbs, paprika, salt, heavy cream, butter, duck sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=205990 (may not work)