Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry; these recipes don’t require any formal experience, and the ingredients can be found at your local supermarket or specialty store.
This month’s recipe comes to us from chef Brad Kilgore of MaryGold’s Florida Brasserie (786.522.6600) at the Arlo Wynwood Miami Hotel, 2217 NW Miami Ct. in Miami.
Born in Kansas City, Kan., Kilgore’s career took off when he worked in Chicago at three-Michelin-star rated Alinea under chef Grant Achatz, and three-Michelin-star rated L2o, under chef Laurent Gras. He moved to Miami in 2011, and worked at Azul in the Mandarin Oriental Hotel, which was awarded five stars by Forbes Travel Guide in 2013, the first restaurant in Florida’s history to receive that status.
(Courtesy of MaryGold’s Florida Brasserie)
Chef Brad Kilgore
Kilgore opened his first restaurant, Alter, in Wynwood in 2015. It was named restaurant of the year by Eater; featured in San Pellegrino’s World’s 50 Best; and nominated for Best New Restaurant by the James Beard Foundation. Kilgore himself was named Best New Chef in America by Food & Wine Magazine and nominated for several other James Beard Foundation Awards, including Best Rising Star Chef Award of the Year and Best Chef South.
He returned to Wynwood in 2022, where he originally helped define the Miami food scene, and opened MaryGold’s. He also oversees the modern american restaurant, Verge, at the Concours Club, a private automotive members club; and the Pavilion at the Raleigh in Miami Beach, a residential condo sales pavilion offering bespoke meal services to ultra-high-net-worth clients. Looking ahead to 2024, Kilgore will oversee all food and beverage at the OCN Resort and Residences in Puerto Escondido, Mexico, including a signature restaurant featuring Oaxacan cuisine.
Meanwhile, he’s looking forward to new fall menus at MaryGold’s. Expect dishes with a refreshed vision as well as some returning fall favorites, such as honeynut squash, among others.
“I’m particularly looking forward to bringing back our famed soft egg dish,” Kilgore said. “It’s a fan favorite from Alter that guests continue to ask us to put on the menu.”
With Halloween coming up, we couldn’t help asking him about his favorite trick-or-treat-time treat. His answer may surprise you.
“I love ‘puppy chow,’” said Kilgore. “It’s an incredible combo of Chex Mix, chocolate and peanut butter tossed in powdered sugar.”
Below you’ll find an easy-to-make at home version of Kilgore’s Valentina Grilled Chicken Wings, but before you get started, be sure to read the entire recipe to avoid any surprises along the way. Enjoy!
VALENTINA GRILLED CHICKEN WINGS
INGREDIENTS
· 1-2 pounds chicken wings
· 5% salt brine (5% salt-to-water ratio, plus preferred aromatics such as leeks or onions)
· 4 tablespoons sweet paprika
· 4 tablespoons salt
· 2 1/2 teaspoons garlic powder
· 2 1/2 teaspoons onion powder
· 1 1/4 teaspoons cumin powder
· 1 1/4 teaspoon oregano
· Valentina Salsa Picante Mexican Sauce (extra hot; black label)
· Kewpie Mayonnaise (Japanese mayo that can be found in your grocery’s Asian foods aisle; you can substitute Duke’s Real Mayonnaise)
· Handful scallions, thinly sliced
· Crispy garlic (available jarred at your grocery)
· Lime wedge
PREPARATION
· Brine chicken wings in 5% salt solution for four hours.
· Remove wings from brine and pat or air dry in refrigerator overnight.
· To make chili rub, combine sweet paprika, salt, garlic powder, onion powder, cumin powder and oregano in bowl; season wings generously with rub.
· Grill wings over medium-low heat until cooked through; finish over medium-high heat to slightly char wings for the finish.
· Arrange wings in a vertical line and drizzle with alternating lines of hot sauce and mayo.
· Garnish with scallions and crispy garlic and serve with lime wedge.
Irene Moore is a Miami-based writer and certified sommelier whose vivid descriptions take readers through culinary cultures around the world. Her feature articles have appeared in print publications, travel guidebooks and websites in the U.S. and Europe.