- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 Tbsp. finely chopped onion
- 2 tsp. dried rosemary
- ½ cup prepared lemonade
- 1 tsp. black pepper
- 1 tsp. salt
- 10-12 chicken wings
Preheat oven to 425 degrees.
For the sauce, heat the olive oil and butter until the butter is melted. Add the onions and rosemary and cook for 2-3 minutes. Add the lemonade, pepper, and salt. Simmer over low heat for 6-8 minutes, until slightly reduced and syrupy. Set aside to cool.
To prepare the chicken, cut each chicken wing into 3 parts. Cut the wings apart at the joints. Throw away the wing tips, which do not have much meat on them.
Place the wing pieces in a large bowl. Add the lemonade sauce and toss to thoroughly coat the chicken.
Place the chicken and any extra sauce in a shallow ovenproof pan or dish. Bake until the skin is golden brown, about 30 minutes.
Equipment needed: Measuring cups and spoons, Small saucepan, Knife, Large bowl, Shallow ovenproof pan or dish and Tongs.