Preheat your deep fryer to 350F°. Finely dice jalapeños. In a medium bowl, combine cream cheese and jalapeños. Add in milk and salt, mixing well.
Now, here is where hot sauce would come into play. If you want half a batch super hot and the other not, divide your mixture evenly into two bowls. Add as much or as little hot sauce as you wish into one bowl keeping the other a basic mixture. If you use any serious hot sauce (ie not grocery store bought), be sure to not get any of the hot sauce on your hands. If you do, do not under any circumstance rub your face. Wash your hands vigorously. It is seriously hot, even just the oils left on your skin are harsh. If you have food grade kitchen gloves, use them if you are fearful at all of getting any hot sauce on your skin. And remember with any serious hot sauce, less is almost always more.
Once your mixture or mixtures are ready. Using a small cookie scoop, place half a scoop on an open wonton wrapper. Fold in half to form a triangle, then seal the open edges with water. Fold the outer corners up to the top point of your triange. Continue this method until you have used up your cream cheese mixture or wrappers, whichever comes first.
Cook for 2-3 minutes or until just turning a nice golden color. If the wontons have a pasta look to them at all, continue cooking until they crisp up. No more than 3 minutes tops should do just fine. Transfer to a bowl lined with paper towels.