6 turkey wings 1 1/4 cup yellow cornmeal 2 tablespoons paprika 1 tablespoon dry marjoram leaves 1 teaspoon black pepper 1 large egg 2 tablespoons water 5 tablespoons butter or margarine, melted salt
With your hands, force joints of each turkey wing open until they snap; then cut wings apart at joints. Discard wingtips. Rinse remaining wing pieces and pat dry.
In a wide, shallow rimmed plate, mix cornmeal, paprika, marjoram, and pepper. In a shallow pan, beat egg and water to blend.
Dip wing pieces in egg mixture to coat; then dip in cornmeal mixture to coat well (pat coating on lightly for an extra-thick crust). Arrange pieces, slightly apart, in a single layer in an oiled shallow 10- by 15-inch baking pan.
Bake, uncovered, in a 400 degrees F oven for 15 minutes; drizzle evenly with butter. Continue to bake, uncovered, until meat near bone in thickest part of wings is no longer pink; cut to test (about 25 more minutes). Season to taste with salt.