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ROSEMARY CHICKEN WINGS

Category:    Chicken, Wings
Yield: 20 servings
 
      2 tb Olive oil                         1/2 c  Lemonade
      2 tb Butter                              1 ts Black pepper
      2 tb Finely chopped shallots             1 ts Salt
      2 ts Dried rosemary                     12    Chicken wings
 
  Preheat oven to 425 degrees. 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.
  
  Makes 20 to 24 pieces.
 

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