| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Appetizers, Poultry | 1 | Servings | |
INGREDIENTS
| 3 | tb | Cider vinegar |
| 2 | tb | Soy sauce |
| 1/3 | c | Reserved pineapple juice |
| 2 | tb | Vegetable oil |
| 2 | ts | Prepared horseradish |
| 1 | ts | Minced fresh garlic |
| 2 1/2 | lb | Chicken wings; cut-up |
| 16 | oz | Crushed pineapple; drained, reserve juice |
| 1/2 | c | Honey |
| 1 | tb | Cornstarch |
INSTRUCTIONS
MARINADE SAUCE In large bowl stir together all marinade ingredients and cut-up chicken wings. Marinade at lest 1 hour. Heat oven to 425. Place chicken wings and marinade on 15 x 10 x 1 jelly roll pan. Bake, stirring occasionally, for 50 to 60 minutes or until browned and fork tender. In 2-qt saucepan combine all sauce ingredients. Cook over med. high heat, stirring occasionally, until slightly thickened and heated through (3 to 5 min.). Recipe by: Land Of Lakes Cookbook Posted to Bakery-Shoppe Digest V1 #442 by RollFamily <[email protected]> on Dec 7, 1997
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