Chef Kahlil is known
for taking his passion for using creativity, mixing exotic herbs and
seasonings into every meal, and sharing it with others." Chef Kahlil's specialties include Classic American, Seafood Entrees, Creole Cuisine and Nouveau Soul food with Caribbean accents.
The series begins with
Chef Kahlil's Famous Jerk Chicken Wings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup White Vinegar
2 Medium Scotch Bonnet Chiles -- chopped
1 Medium red onion -- chopped
2 Large Vadalia Onion -- chopped
1 Tbsp Thyme -- chopped
2 Tbsp olive oil
2 teaspoons Goya Adobo Season (red Top)
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground ginger
2 teaspoons Soy Sauce
1/2 Teaspoon Mccormick Dry Caribbean Seasoning
5 Pounds Chicken Wings
METHOD
1 Combine vinegar,hot peppers, red onion, vadalia onion, thyme, olive
oil, adobo, allspice, ginger, and soy sauce into a blender. Pulse until mostly smooth.
2 Wash chicken, then place chicken in a large roasting
pan or baking dish. Sprinkle McCormick dry caribbean seasoning on
chicken and coat well.
Next, add the jerk marinade to the
chicken pieces and marinate. Cover the chicken in the pan with plastic
wrap.( Marinate for 30 mins minimum; for best results overnight) Which
ever method you use please be sure to refrigerate the chicken.
3 When you are ready to cook the chicken, preheat
oven to 375 degrees. Place large roasting pan or baking dish of chicken
with marinade in oven and cook
for 20 - 25 mins. After 20 -25
mins open oven and rotate chicken, cook for an additional 20 - 25 mins.
Cook chicken to an internal temperature to 165 or until clear juices -
no pink. Let wings set for 5 mins then serve.
Start to Finish Time: 1:20
--
Successfully yours,
Kahlil Wyche
Executive Chef/President,
Catering To Your Whims
For more information on The Executive Chef
Kahlil Wyche please email
chefkahlil@gmail.com
