Line two large baking sheets with aluminum foil. Spread Chicken Wing (5 pound) out in a single layer.
Season with Salt and Pepper (to taste) on both sides and set aside. Bake wings for 45 minutes.
Place Rhubarb (1 pound), Lemon Juice (1 tablespoon) and Brown Sugar (1 cup) in a large saucepan over medium heat. Cook, stirring until broken down.
Add the Ketchup (2 tablespoon), Soy Sauce (1 tablespoon), Worcestershire Sauce (1 tablespoon) and bring to a boil. Turn the heat down to low and let simmer for 10 minutes.
Season with Salt and Pepper (to taste). Stir in the Fresh Thyme Leaves (2 tablespoon) and remove from heat.
Remove wings from the oven and use a brush to coat the wings in the sauce. You can also place the sauce in a large bowl. Add the wings, toss to coat and replace the wings on the baking sheet.
Return the coated wings to the oven and bake for another 10-15 minutes.
Remove from oven. Plate, garnish with Fresh Thyme (to taste) and serve.