Rosemary Chicken Wings
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Rosemary Chicken Wings
2 tb Olive oil
2 tb Butter
2 tb Finely chopped shallots
2 ts Dried rosemary
1/2 c Lemonade
1 ts Black pepper
1 ts Salt
10 To 12-chicken wings
From: MAINPOUL. ZIP
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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