CHICKEN WINGS WITH PINEAPPLE SAUCE

FOR THE MARINADE:
3 tablespoons cider vinegar
2 tablespoons soy sauce
1/3 cup reserved pineapple juice
2 tablespoons vegetable oil
2 teaspoons prepared horseradish
1 teaspoon minced fresh garlic
2 1/2 pounds chicken wings, cut-up
FOR THE SAUCE:
1 (16 ounce) can crushed pineapple, drained, reserve juice
1/2 cup honey
1 tablespoon cornstarch

TO MARINADE THE CHICKEN WINGS:
In large bowl stir together all marinade ingredients and cut-up chicken wings. Marinade at lest 1 hour.

WHEN READY TO COOK:
Preheat oven to 425 degrees F.

Place chicken wings and marinade on 15x10x1-inch jelly roll pan.

Bake, stirring occasionally, for 50 to 60 minutes or until browned and fork tender.

TO MAKE THE SAUCE:
In 2-quart saucepan combine all sauce ingredients. Cook over medium-high heat, stirring occasionally, until slightly thickened and heated through (3 to 5 minutes).

Source: Land Of Lakes Cookbook