Preparation:
Preheat oven to 425F.
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 in oven until skin is golden brown, about 30 minutes.
Serve with rice or as hors d'oeuvre |
