Remove wing tips and excess skin and fat from wings, place in large bowl.
In saucepan, heat oil over medium heat, cook onion and garlic for 3 minutes or till softened. Stir in chili sauce, honey, vinegar, hot pepper sauce, horseradish, liquid smoke (if using), cayenne, cloves and chili powder. Cook for 5 minutes or till bubbly. Let cool.
Pour sauce over wings, turning to coat. Cover and marinate in fridge 12 - 24 hours.
Reserving sauce in a small saucepan, arrange wings in shallow foil lined baking sheet. Bake at 400 for 20 minutes.
Meanwhile, bring sauce to boil, boil for 1 minute, reserve 3/4 cup for dipping. Brush half of the remaining sauce over wings, continue baking, brushing with remaining sauce halfway through, for another 15 minutes or till no longer pink inside.
Broil the wings 6 inches from heat for about 4 minutes or till dark golden.