Instructions: 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 degree 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.

This recipe serves 6.

Comments: Cornmeal-crunchy turkey wings are fun to pick up and eat with your fingers - and theyre easy to "fry" in the oven.

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