Rosemary Chicken Wings

Course : Chicken Wings
Serves: 20 to 24 wings
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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
12 pieces chicken wings

Preparation / Directions:

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

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