2 large eggs beaten lightly with 4 tablespoons milk
2 cups fine fresh bread crumbs
6 tablespoons melted unsalted butter
Cut off the tips of the chicken wings, reserving them for making stock if desired, and halve the wings at the joints. With a small knife, scrape the meat down the bones as far as possible to make plump "drumstick" and remove the thinner bone from the pieces with 2 bones. Arrange the drumsticks on a large plate and chill them for 1 hour.
Dredge the drumsticks in flour, shaking off the excess, dip them in the egg mixture, letting the excess drip off, and roll them lightly in the crumbs, and shaking off the excess. Arrange the drumsticks 3 inches apart on buttered jellyroll pans and chill them for an hour. Drizzle the drumsticks with the butter and bake them in a preheated moderately hot oven (375 degrees F) for 35 to 40 minutes, or until they are golden brown.
The drumsticks may be made up to 1 day ahead, cooled, and chilled, covered. Reheat the drumsticks in a preheated moderate oven (350 degrees F) for 20 minutes or until they are hot.