Preheat the oven to 425 degrees Fahrenheit.

In a small saucepan, heat olive oil and butter over medium heat.

Add finely chopped shallots and dried rosemary, and cook for 2 to 3 minutes until fragrant.

Pour in the freshly squeezed lemon juice, add black pepper and salt.

Simmer the mixture over low heat for 6 to 8 minutes or until it slightly thickens into a syrupy consistency.

Allow it to cool slightly.

Meanwhile, cut the chicken wings into three pieces, discarding the wing-tip joint.

Place the wings in a shallow pan and coat them thoroughly with the prepared citrus and rosemary glaze.

Bake in the preheated oven for approximately 30 minutes or until the chicken skin is golden brown and crispy.

Serve the Rosemary Citrus Glazed Chicken Wings as a delightful appetizer or alongside rice.