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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.

Makes 20 to 24 pieces.

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