Cooking Instructions
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Step 1
Line two large baking sheets with aluminum foil. Spread
Chicken Wings (5 lb)
out in a single layer.
Step 2
Season with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
on both sides and set aside. Bake wings for 45 minutes.
Step 3
Place
Rhubarb (1 lb)
, 1 Tbsp of
Lemon Juice (1)
, and
Brown Sugar (1 cup)
in a large saucepan over medium heat. Cook, stirring until broken down.
Step 4
Add the
Ketchup (2 Tbsp)
,
Soy Sauce (1 Tbsp)
,
Worcestershire Sauce (1 Tbsp)
and bring to a boil. Turn the heat down to low and let simmer for 10 minutes.
Step 5
Season with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Stir in the
Fresh Thyme Leaves (2 Tbsp)
and remove from heat.
Step 6
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.
Step 7
Return the coated wings to the oven and bake for another 10-15 minutes.
Step 8
Remove from oven. Plate, garnish with fresh thyme sprigs and serve.
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