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Sheet Pan Nachos, Sticky Sesame Ginger Wings, and Smashed Loaded Potatoes from Reynolds Wrap®
Sheet Pan Nachos, Sticky Sesame Ginger Wings, and Smashed Loaded Potatoes from Reynolds Wrap®
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
320 minutes
Impress your guests with cheesy nachos, sticky wings, and flavorful smashed potatoes for the perfect Game Day feast!
Ingredients:
  • 0.25 cup sriracha sauce
  • 5 tablespoons soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons toasted sesame oil
  • 1 (2 inch) piece fresh ginger root, minced
  • 1 pound split chicken wings
  • 1 pound very small yellow potatoes
  • Reynolds Wrap® Non-Stick Aluminum Foil
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 strips bacon
  • 1 (10 ounce) bag tortilla chips
  • 6 ounces shredded Cheddar cheese
  • 6 ounces shredded Monterey Jack cheese
  • 0.5 tablespoon sesame seeds
  • 1 scallion, thinly sliced
  • 3 tablespoons finely chopped red onion
  • 0.5 cup halved cherry tomatoes
  • 0.25 cup sliced pickled jalapenos
  • Cilantro sprigs
  • 0.5 cup sour cream
  • 1 tablespoon finely chopped chives
  • Kosher salt and freshly ground pepper
Instructions:
  • In a medium bowl, combine sriracha, soy sauce, sugar, sesame oil, and ginger. Whisk until the sugar is completely dissolved. Transfer one-third of the sauce into a gallon-sized resealable plastic bag, then add the wings. Seal the bag, removing any excess air, and shake well to coat the wings. Refrigerate for at least 4 hours or up to 24 hours. Cover the remaining sauce and refrigerate it.
  • Cook potatoes in a pot of salted water until tender, about 15 to 20 minutes. Drain, let cool, smash gently with your hand or a glass, then chill until needed.
  • Preheat the oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil. Create three separate trays by folding a large piece of foil in half and folding up the edges to make one large tray for the nachos and two smaller trays for the wings and smashed potatoes.
  • Take wings out of the bag, letting extra marinade drip off. Place wings in one small foil tray evenly. Mix smashed potatoes with olive oil in the other small foil tray, then season with salt and pepper. Spread out potatoes in tray and bake along with wings until wings are cooked through, tender at the bone, and potatoes are golden brown on the bottom, for around 25 to 30 minutes.
  • While the wings and potatoes are roasting, crisp up the bacon in a dry skillet over medium heat, turning occasionally, for 8 to 10 minutes until crispy. Drain on paper towels, chop coarsely, and set aside.
  • Take out the baking sheet from the oven and raise the temperature to 450 degrees F. Flip the potatoes to show the browned side facing up. Brush half of the remaining ginger sauce onto the wings.
  • Spread half of the tortilla chips on one side of the baking sheet. Combine the cheeses and sprinkle half over the chips. Add another layer with the remaining chips and cheese. Cover with foil and return to the oven until the cheese is melted and chips are crispy, about 5 to 8 minutes.
  • Take out of the oven and allow to cool for a moment. Drizzle wings with the remaining ginger sauce, then sprinkle sesame seeds and scallion on top. Spread red onion, tomatoes, jalapenos, and cilantro over nachos. Place a dollop of sour cream on each smashed potato, followed by bacon and chives. Finish with a touch more salt and pepper before serving.

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