CHEF PROFILE: AZALIA LAWRENCE. RECIPES: TERYAKI WINGS
Name: Azalia Lawrence, Private Chef
City: Brooklyn, NY to Durham, NC
Specialty: Honey Glazed Teriyaki Wings
Soul Society 101: What was your first experience with cooking?
Azalia: I remember being about 8 years old making deviled eggs. This lady at my church made them every week and I always admired how pretty they looked. The fact that I didn't like eggs, but wanted to make it for my brothers & sisters had the words young chef all over it. I never asked an adult how to make it; I just went for it off of instinct. I made it plenty of times and my brothers & sisters loved it.
Soul Society 101: Who are some cooks that you admire?
Azalia: I've never really admired any cooks specifically. I didn't start watching other chefs cook a lot until about 2 years ago. But I do follow some amazing chefs on Instagram, and their work inspires me daily. Also, my best friend's mother is Bajan, and I love everything she's ever made, she cooks from the soul.
Soul Society 101: How has cooking improved your eating habits?
Azalia: Tremendously, I've become so aware of what's actually in my food because of cooking. I've watched documentaries on GMO foods and I am a advocate for healthy eating. I haven't completely converted to a strictly healthy diet, but I have this plan to reverse everyone’s idea of what healthy eating means. Organic is the future.
Soul Society 101: Who would love to cook for one day?
Azalia: I would love to cook for Kerry Washington; I've always loved her since Save The Last Dance Days. And Shonda Rhimes as well, we'll discuss how to write me in on Scandal.
Soul Society 101: What flavors do you like to experiment with?
Azalia: I love experimenting with natural leafy flavors such as mint, thyme, & basil. I just found this company that creates organic nature flavors & I'm looking forward to experimenting with that.
Honey Glazed Teriyaki Wings
2 garlic cloves, minced
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/4-teaspoon basil leaves
3 to 4 pounds chicken wing pieces
1 1/2 cups Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
Scallions or Sesame seeds for garnish
1. In a small bowl combine the garlic, basil, and Kikkoman Teriyaki Marinade & Sauce. Pour over the chicken wings and place in a sealable container. Marinate in the fridge for 4 hours, or overnight.
2. Preheat oven to 400°F. Spray a large baking dish with nonstick cooking spray. Place the wings in a single layer in the prepared baking dish; skin side down, discarding excess marinade. Bake until cooked through, about 50 minutes, turning the wings halfway through.
3. Halfway through turn wing over, now skin side up. Baste with Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple at the last 10 minutes of cooking.
4. Remove the wings to a large bowl and pour more of the Kikkoman Teriyaki Baste & Glaze over (if desired). Toss and place on a serving platter. Sprinkle with scallions or sesame seeds and serve.
*For a sweeter taste squeeze honey over wings*
Cajun Shrimp Salad
1 1/2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon LaFLor Cajun seasoning (more if desired)
1/4-teaspoon McCormick’s Sweet & Smokey Rub
1 finely minced garlic clove
18 Large Shrimp, pealed & deveined (about 3/4lbs)
2 cups of fresh spinach
1 cup of baby kale
1/2 fresh cut lemon
1. Place shrimp in a bowl to fit, season with salt, Cajun seasoning, minced garlic & sweet and smokey. Rub thoroughly with hands, making sure all shrimp have a tinted reddish color.
2. Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are a deep orange/red color and the meat is no longer transparent in the center. About 6 minutes
3. Chop up spinach, leave baby kale as is. Place both in a bowl to fit, season lightly with salt & pepper to taste. Squeeze 1/2 of a freshly cut lemon over greens. Toss until evenly distributed.
4. Prepare salad on a plate, placing as many shrimp desired on top.
*Pairs well with your favorite croutons, or crushed up almonds. The crunchier the better*
Connect with Chef Azalia Lawrence: Instagram
Interview by Branford Jones