-
Line two large baking sheets with aluminum foil. Spread chicken wings out in a single layer.
-
Season with salt and pepper on both sides and set aside.
-
Bake wings for 45 minutes
-
Place rhubarb, lemon juice, and brown sugar in a large saucepan over a medium heat.
-
Cook, stirring until liquified.
-
Add the ketchup, soy sauce, Worcestershire sauce and bring to a boil.
-
Turn the heat down to low and let simmer for 10 minutes.
-
Season with salt and freshly ground pepper to taste.
-
Stir in the thyme leaves 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 sprigs and serve.