Rosemary Wings 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons finely chopped shallots 2 teaspoons dried rosemary 1/2 cup lemonade 1 teaspoon black pepper 1 teaspoon salt 10 to 12 chicken wings
Preheat oven to 425 degrees F.
In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly.
Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. Place wings in shallow pan and coat well with sauce. Bake until skin is golden brown, about 30 minutes.
