Cheesy Chicken Wings


  1. Mix flour, salt, pepper, cayenne, cumin, and garlic powder in a large bowl. Press wings into flour mix and stir to coat. Transfer flour dredged wings to a sheet pan with a wire rack. Reserve flour mixture. Place in fridge for 30 minutes.
  2. Heat fryer oil to 375°F.
  3. Remove wings from refrigerator, dredge in flour mix once again, and return to wire rack. Refrigerate for 30 minutes. Remove wings from fridge.
  4. Fry wings for 10-12 minutes, until a thermometer inserted at the thickest part of the wing reaches 165°F.
  5. Heat jalapeno cheese sauce in a small saucepot over medium-low heat. Transfer hot sauce to a large bowl. Toss wings with jalapeno cheese sauce, stirring to coat. Transfer wings to a platter.
  6. Garnish with fresh jalapeno slices.


  • 1 cup flour, all-purpose
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 1/4 tsp. cayenne, powder
  • 1 tsp. cumin, ground
  • 1 tsp. garlic, powder
  • 1 1/2 lbs. chicken, wings
  • 1 1/4 cup Chef-Mate Que Bueno Jalapeno Cheese Sauce
  • 2 ea jalapeño(s), sliced