Chris Dugas


 Pollo Caliente Chicken Wings

Recipe by Helen Russell
Instagram: @dankfood_


- 18-24 wings
- 1 cup kosher salt
- 1 cup brown sugar
- 1 bunch thyme
- 1 tablespoon peppercorn
- Gentry's BBQ Pollo Caliente Wing Seasoning
- Wisham Jellies Peachy Peach Pepper Jelly


- Prepare the wing brine: In a large stockpot, combine salt, sugar, thyme, and peppercorns with 1 gallon water, and bring mixture to a boil, stirring until sugar dissolves. Remove from heat and let cool slightly.
- In a Tupperware container or gallon-sized Ziploc bag, add wings and pour brine over them. Seal shut and transfer mixture to refrigerator, allowing wings to brine up to 6 hours.- Prepare the wings: Preheat smoker to 250 degrees. Remove wings from brine and pat dry with paper towels. Season generously with Pollo Caliente Wing Seasoning and transfer to smoker. Cook until internal temperature reaches 150 degrees.- Remove wings from smoker and increase heat to 350 degrees.- Brush the Wisham Jellies Peachy Peach Pepper Jelly on the wings, and return them to the smoker until internal temperature reaches 165 degrees. 

Peachy Peach Pepper Jelly
Peachy Peach Pepper Jelly

Peachy Peach Pepper Jelly

Wisham Jellies


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Stay tuned for weekly creations from Helen, and make sure you're following @tlpmarketplace and @dankfood_ on Instagram to be the first to find out about new recipes. 


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