To make the rub: Rub wings with mixture and roast for 45 minutes at 200°.
To make the spicy glaze: Heat sauté pan. Add chilies, garlic, shallots, hoisin sauce, tamarind and rice wine vinegar.
To make matzah bed: Break the matzah and cover with warm water, let stand for 5 minutes and squeeze dry. Mix the matzah with the eggs, salt and pepper.
To make spicy wings: Grease a heatproof dish and line with the matzah mixture. Arrange the wings on the matzah bed and brush them with the glaze. Roast for an hour, frequently turning the wings.
Published on March 31, 2009