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Rosemary Chicken Wings

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Submitted by italiana

YIELD

20 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML SHALLOTS
finely chopped
2 1E+1
TEASPOONS ML ROSEMARY LEAVES
dried
½ 118
CUP ML LEMONADE *
1 5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML SALT
12 12
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 22 101% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 126mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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