| 1 | Preheat oven to 425 degrees. |
| 2 | In a small saucepan, heat oil and butter over medium heat. |
| 3 | Add shallots and rosemary and cook 2 to 3 minutes. |
| 4 | Add lemonade, pepper and salt. |
| 5 | Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. |
| 6 | Cool slightly. |
| 7 | Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. |
| 8 | Place wings in shallow pan and coat well with sauce. |
| 9 | Bake in oven until skin is golden brown, about 30 minutes. |
| 10 | Serve with rice or as hors d"oeuvre. |
| 11 | makes 20 to 24 pieces. |
