Chicken Wings With Pineapple Sauce

Horseradish adds spark to these tender chicken wings. Land-O-Lakes Cookbook.

• Ready In: 2 hrs 30 mins
• Yields: 30 pieces

Ingredients

• 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 fresh garlic, minced
• 2 1⁄2 lbs chicken wings, cut up (reserve tips for use in soup)

• Sauce

• 2 (8 ounce) cans crushed pineapple, drained, reserve juice for marinade
• 1⁄2 cup honey
• 1  tablespoon cornstarch

Directions

1. in large bowl stir together all marinade ingredients and cut -up chicken wings. marinade at leat 1 hour.
2. heat oven to 425*F.
3. place chicken wings and marinade on jelly roll pan.
4. bake, stirring occasionally for 50 to 60 minutes or until browned and fork tender.
5. in 2 qt saucepan combine all sauce ingredients. cook over med-high heat, stirring occasionally until slightly thickened and heated through.