• 12 chicken wings (flats and tips)
  • 12 small, thin jalapeños
  • 4 ounces cream cheese, room temperature
  • 1/4 cup TOSTITOS® Chunky Medium Salsa
  • 2 cups all-purpose flour, divided
  • 1 cup whole milk
  • 2 large eggs
  • 3 cups finely ground Tostitos tortilla chips


  1. Debone the chicken wings by carefully cutting around the bones and tendons. Push the meat down, turn inside out and cut the bone out.
  2. Cut the tops off the jalapeños, and use a paring knife to carefully clean them out. Add the jalapeños to a large pot of boiling water for 3 minutes, then place in ice water to stop the cooking. Dry well.
  3. In a small bowl combine cream cheese and salsa. Place the mixture in a resealable plastic food storage bag and cut a hole in one corner. Fill each pepper with cream cheese. Place the jalapeño poppers cut side down into the chicken wings.
  4. In a small bowl, combine 1 cup flour, milk and eggs. Place the remaining 1 cup of flour in a second bowl and the tortilla chips in a third bowl.
  5. Dredge the chicken wings through the flour, then the batter, and then tortilla chips. Fry in a pot of 375 degree oil, until golden and crisp, about 5 to 6 minutes. Drain on a paper towel-lined sheet tray and let cool for a few minutes before serving.