Jalapeño Wings


  • 1 box  Pinty’s Buffalo chicken wings
  • 7 jalapeño  peppers
  • 1 250g package cream cheese, softened
  • 5 ml (1 tsp.) chili powder
  • 5 ml (1 tsp.) mild smoked paprika
  • 2 green onions, chopped
  • 10 ml (2 tsp.) minced garlic
  • 30 ml (2 tbsp.) fresh cilantro, chopped


  1. Preheat oven to 230°C (450°F).
  2. Place chicken wings on a baking sheet lined with parchment paper. Bake following instructions on the package.  
  3. While wings are baking, cut jalapeños lengthwise and remove seeds.
  4. In the food processor bowl, place the cream cheese, chili powder, smoked paprika, green onion, garlic and cilantro. Pulse for a few seconds.  
  5. Stuff jalapeños with the cream cheese mixture.  
  6. On another baking sheet lined with parchment paper, place the stuffed peppers. Cover with cheese.
  7. Bake 10 to 12 minutes. About 2 minutes before end of cooking time, turn oven to broil.
  8. Remove peppers from oven and top with whole chicken wings and the blue cheese dip contained in the Pinty’s box. Serve with the hot sauce also found in the Pinty’s box!