Recipe: Lemonade Chicken Wings (chicken wings baked with lemonade sauce/glaze)

LEMONADE CHICKEN WINGS

"Lemonade provides the zing in the sauce. Serve warm with rice as a meal, or at room temperature as a snack."

2 tablespoons olive oil
2 tablespoons butter
2 shallots or 1/2 medium onion, finely chopped (2 tablespoons)
2 teaspoons dried rosemary
1/2 cup lemonade (prepared)
1 teaspoon black pepper
1 teaspoon salt
10 to 12 chicken wings

Preheat oven to 425 degrees F.

In small saucepan, heat oil and butter over medium heat until butter is melted. Add shallots and rosemary, and cook 2 to 3 minutes.

Add lemonade, pepper and salt. Simmer over low heat 6 to 8 minutes, until slightly reduced and syrupy. Set aside to cool.

Meanwhile, cut each chicken wing into 3 parts. Cut wings apart at joints with heavy-duty kitchen scissors or use a sharp knife with stiff blade, inserting blade between bones to cut the joint apart. Throw away wing tips, which don't have much meat on them.

Place wing pieces in shallow oven-proof pan or dish and coat well with sauce.

Bake until skin is golden brown, about 30 minutes.

Makes 20 to 24 pieces
Source: The Hole in the Wall Gang Cookbook by Paul Newman and A.E. Hotchner