Rosemary Chicken Wings
Yield
20 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
shallots
finely chopped |
|
| 2 | teaspoons |
rosemary leaves
dried |
|
| ½ | cup |
lemonade
|
*
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
salt
|
|
| 12 | each |
chicken wings
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 1E+1 | ml |
rosemary leaves
dried |
|
| 118 | ml |
lemonade
|
*
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
salt
|
|
| 12 | each |
chicken wings
|
*
|
Directions
Preheat oven to 425℉ (220℃).
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.
