• 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.