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12 chicken wings (about
1 1/2 lb.)
1/2 c. honey
1 tsp. Dijon-style mustard
1/2 c. sesame seed

Remove bony tips from chicken wings and reserve for
another use. Snap wings to break middle joint, leaving skin
intact (this will make wings easier to eat). Combine honey and
mustard in a 1 cup glass measure. Cover with plastic wrap.
Cook on High for 1 1/2 minutes. Brush wings with honey mix-
ture, then roll them in sesame seed. Arrange 6 wings in a
spoke pattern on a 10 inch microproof plate, placing thicker
portions toward outside of plate. Cover with paper towel.
Cook on 80% for 12 to 15 minutes, depending on thickness of
wings. Repeat with remaining wings.

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