3 tbsp. cider vinegar
2 tbsp. soy sauce
1/3 c. reserved pineapple juice
2 tbsp. vegetable oil
2 tsp. prepared horseradish
1 tsp. minced garlic
2 1/2 lb. chicken wings, cut-up (use tips for soup)

SAUCE:

2 (8 oz.) cans crushed pineapple, drained (reserve juice for marinade)
1/2 c. honey
1 tbsp. cornstarch

In large bowl stir together all marinade ingredients and cut up chicken wings. Marinate at least 1 hour (2-3 is better!). Heat oven to 425 degrees. Place chicken and marinade on 15 x 10 x 1 inch jelly roll pan. Bake, stirring occasionally, for 50-60 minutes or until browned and fork tender.

In medium saucepan combine all sauce ingredients. Cook over medium high heat, stirring occasionally until slightly thickened and heated through. Serve with wings.