Submitted by Pat Harris
Remove skin and tips from 3 dozen chicken wings (or 12 thighs). Place in large shallow pan
Combine and pour over chicken:
2 c finely cut rhubarb
½ c grated ginger
¼ c minced garlic
½ c lite soy sauce
1 c honey, softened in microwave
1 T sesame oil
¼ c or to taste sweet chili sauce (Mae Ploy)
Lemon juice to taste
Sauce should cover chicken by about ¼ inch; add water or chicken stock if necessary.
Cover pan tightly with aluminum foil and bake at 350° F for 2-3 hours.
Uncover pan and increase heat to 375° F. Bake another 45 minutes, turning chicken a couple of times.
When done, the glaze will have penetrated the chicken which will be very tender, fall apart and be yummy.