• 10 full chicken wings flats and drumsticks attached
  • 10 strips of bacon
  • 8 oz OR 1 cup room temperature cream cheese
  • 1 cup shredded cheddar cheese
  • 2 small diced jalapenos seeds and flesh removed
  • 2 cups all purpose flour
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 4 eggs
  • enough cooking oil to fill a pot or deep fryer half way up
  • For the sauces:
  • 1 cup sour cream
  • The juice of 1 lime
  • 2 tbsp chopped cilantro
  • 1 tbsp garlic powder
  • 2 tbsp chipotle in adobo
  • salt and pepper to taste


  • Start with the filling:
  • Chop the bacon into small pieces. Add it to a saucepan or pot and cook for about 7 minutes. Add a bit or water to help render the fat and cook it even.
  • Add the chopped peppers and cook for an additional 3 minutes. Using a strainer, extract the bacon and peppers from the grease.
  • Combine the peppers, bacon, onion powder and cream cheese and shredded cheese together in a bowl, set aside.
  • For the chicken:
  • Debone the chicken wings and carefully leave the pocket of meat and skin in order to stuff it.
  • Fill each wing with a tablespoon of the cheese and bacon mixture. Using a toothpick, seal the opening of the chicken wing.
  • In a shallow bowl, combine the flour with the paprika and garlic powder. In another bowl whisk the eggs.
  • Carefully coat the chicken in the egg mixture and then into the flour. Repeat this twice until all the chicken is coated with the seasoned flour. Use your hands to press the flour into the chicken as best you can.
  • Preheat cooking oil to 350ºF.
  • Working in batches, cook the chicken for about 7 minutes or until its golden brown and crispy.
  • Make dipping sauces:
  • Combine the lime juice, chopped cilantro and sour cream in a bowl. Season with garlic powder, salt and pepper. Separate in half and add some of the adobo to one half creating a smokey version of the sauce. Enjoy!

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