Sheet Pan Nachos, Sticky Sesame Ginger Wings, and Smashed Loaded Potatoes from Reynolds Wrap®
Recipe information
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Cooking:
35 min.
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Servings per container:
12
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Source:

Ingredients for - Sheet Pan Nachos, Sticky Sesame Ginger Wings, and Smashed Loaded Potatoes from Reynolds Wrap®

1. Sriracha sauce - ¼ cup
2. Soy sauce - 5 tablespoons
3. Brown sugar - 4 tablespoons
4. Toasted sesame oil - 2 tablespoons
5. Fresh ginger root, minced - 1 (2 inch) piece
6. Split chicken wings - 1 pound
7. Very small yellow potatoes - 1 pound
8. Reynolds Wrap® Non-Stick Aluminum Foil - 1 pound
9. Olive oil - 2 tablespoons
10. Kosher salt - 2 tablespoons
11. Freshly ground black pepper - 2 tablespoons
12. Bacon - 4 strips
13. Tortilla chips - 1 (10 ounce) bag
14. Shredded Cheddar cheese - 6 ounces
15. Shredded Monterey Jack cheese - 6 ounces
16. Sesame seeds - ½ tablespoon
17. Scallion, thinly sliced - 1
18. Finely chopped red onion - 3 tablespoons
19. Halved cherry tomatoes - ½ cup
20. Sliced pickled jalapenos - ¼ cup
21. Cilantro sprigs - ¼ cup
22. Sour cream - ½ cup
23. Finely chopped chives - 1 tablespoon
24. Kosher salt and freshly ground pepper - 1 tablespoon

How to cook deliciously - Sheet Pan Nachos, Sticky Sesame Ginger Wings, and Smashed Loaded Potatoes from Reynolds Wrap®

1. Stage

Whisk sriracha, soy sauce, sugar, sesame oil, and ginger in a medium bowl until sugar is dissolved. Pour about a third of sauce into a gallon-sized resealable plastic bag and add wings. Seal bag, pressing out air, then toss to coat wings. Chill at least 4 hours and up to 24. Cover remaining sauce and chill.

2. Stage

Boil potatoes in a pot of salted water, starting from cold, until fork tender, 15 to 20 minutes. Drain and let cool, then smash with the palm of your hand or the bottom of a glass to flatten gently. Chill until ready to use.

3. Stage

Preheat oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil. Build separate foil trays by folding a large piece of foil in half, and folding up the edges to create three trays; one taking up about 1/2 of the sheet to hold the nachos, and 2 smaller trays to hold the wings and smashed potatoes.

4. Stage

Remove wings from bag, allowing excess marinade to drip off, and arrange in one of the small foil trays, spacing evenly. Toss smashed potatoes with olive oil in the other small foil tray and season with salt and pepper. Spread out potatoes; place in oven along with wings. Bake until wings are cooked through and tender at the bone, and potatoes are browned on the bottom, 25 to 30 minutes.

5. Stage

While wings and potatoes are roasting, cook bacon in a dry medium skillet over medium, turning occasionally, until crispy, 8 to 10 minutes. Drain on paper towels and coarsely chop; set aside.

6. Stage

Remove baking sheet from oven and increase temperature to 450 degrees F. Turn potatoes so they're browned-side up and use a brush to baste wings with half of remaining ginger sauce.

7. Stage

Arrange 1/2 the tortilla chips on open half of baking sheet. Toss cheeses together and sprinkle half over top of chips. Scatter remaining chips and cheese in a second layer over top. Tent chips with more foil, then place baking sheet back in oven. Bake until cheese is melted and wings are browned and crispy in spots, 5 to 8 minutes.

8. Stage

Remove from oven and let cool slightly. Drizzle wings with remaining ginger sauce, then sprinkle with sesame seeds and scallion. Scatter red onion, tomatoes, jalapenos, and cilantro over nachos. Place a dollop of sour cream over each smashed potato, then top with bacon and chives. Season with more salt and pepper and serve.