Chicken is a classic weeknight dinner meal but sometimes it can be hard to find recipes that aren’t boring. And while you might associate rhubarb with an iconic pie, it’s used as an integral ingredient in this wow-worthy wing recipe.
Unusual meat marinades are a great way to elevate an affordable cut of steak or a piece of chicken, and this recipe is no exception. Serve the dish as a perfect summer chicken recipe or as an appetizer to take your dinner experience to the next level.
To make the marinade, place rhubarb, lemon juice and brown sugar in a large saucepan over medium heat. Cook and stir the mixture until it’s liquified. Then add ketchup, soy sauce and Worcestershire sauce and bring it to a boil.
Once the mixture has simmered on low heat for about 10 minutes, brush it on cooked wings. The dish is just one of our incredible chicken wing recipes perfect for football season.
Baked Chicken Wings in Rhubarb Thyme Sauce
5 pounds chicken wings
Salt and freshly ground pepper
Fresh rhubarb washed, trimmed and chopped into pieces
1 tablespoon lemon juice
1 cup brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons thyme leaves, plus some sprigs for garnish
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 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 to 15 minutes.
Remove from the oven. Plate, garnish with fresh thyme sprigs and serve.
By Madeline Buiano
Recipe courtesy of Diary of a Mad Hausfrau
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