- 1 package wings
- 1 cup brown sugar
- 1/2 cup herb mix (paprika, chili powder, ginger powder, five spice)
- 1 tsp. cinnamon
- 2 cups assorted chilies , chopped
- 6 garlic cloves , crushed
- 3 shallots , sliced
- 1/2 cup hoisin sauce
- 1/2 cup tamarind
- 1 tsp. rice wine vinegar
- 5 matzah
- 3 eggs
- Kosher salt and cracked black pepper
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.