Chips, Salsa and Wings!

Football season is in full force. Here are two classic Johnny’s recipes that have “touchdown” written all over them!

Sweet and Spicy Hot Wings




5 pounds of chicken wings and drummlets
4 cups all purpose flour
3 tablespoons hot pepper flakes
3 teaspoons cayenne pepper (More or less for heat factor)
1 teaspoon “Johnnys Pork and Chicken seasoning”
1/2 teaspoon ground black pepper
2 teaspoons parsley flakes
1 bottle “Johnny’s Jamaica me sweet hot and crazy dressing”


  1. Season the chicken with “Johnnys’s Pork and Chicken seasoning and steam or bake until almost done.
  2. Mix the remaining dry ingredients with the flour and then add the pre-cooked wings coating well.
  3. In a fryer, add wings and cook until golden brown and crunchy.
  4. Remove from fryer and place into a large bowl, pour the bottle of “Jamaica me sweet hot and crazy” onto wings coating well.
  5. Place on platter, garnish with cut celery and “Johnny’s Ranch Dressing” (if sold in your area).

Johnny’s Fresh Salsa



1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/2 teaspoon Johnny’s Seasoning Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more to taste!)
1/2 Lime (Juiced)


Note: this is a very large batch. Recommend using a 12-cup food processor/large blender, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

  1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, Johnny’s, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  2. Refrigerate salsa for at least an hour. Serve with tortilla chips.
  3. To add a tasty twist, melt shredded Pepper Jack cheese over your chips and dip like The Pioneer Woman!