Sheet Pan Nachos with Sticky Sesame Ginger Wings and Loaded Smashed Potatoes using Reynolds Wrap®

Ingredients

• For the Wings:
• ¼ 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
• For the Smashed Potatoes:
• 1 pound very small yellow potatoes
• Reynolds Wrap® Non-Stick Aluminum Foil
• 2 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• For the Nachos:
• 4 strips bacon
• 1 (10 ounce) bag tortilla chips
• 6 ounces shredded Cheddar cheese
• 6 ounces shredded Monterey Jack cheese
• ½ tablespoon sesame seeds
• 1 scallion, thinly sliced
• 3 tablespoons finely chopped red onion
• ½ cup halved cherry tomatoes
• ¼ cup sliced pickled jalapenos
• Cilantro sprigs
• ½ cup sour cream
• 1 tablespoon finely chopped chives
• Kosher salt and freshly ground pepper

Step 1

Combine together the sriracha, soy sauce, sugar, sesame oil, and ginger in a bowl until the sugar is fully dissolved. Pour about a third of this sauce into a large resealable bag, add the wings, seal it up (pressing out the air), and give it a good shake to coat the wings well. Pop the bag in the fridge for at least 4 hours, or up to 24 if you have time. Keep the rest of the sauce covered in the fridge for later.

Step 2

Put your potatoes in a pot of salted water and bring it to a boil, cooking until they’re tender when poked with a fork—about 15 to 20 minutes. Drain and let them cool a bit, then gently smash each potato with your hand or the bottom of a glass until they’re flattened but still chunky. Set these aside in the fridge until you’re ready to cook.

Step 3

When you’re ready to bake, preheat the oven to 350°F and line a large rimmed baking sheet with foil. Using another big piece of foil, create three little trays by folding it and pinching up the edges—one big one that takes about half the sheet for the nachos, and two smaller trays for the wings and smashed potatoes.

Step 4

Take the wings out of the marinade, letting any extra drip off, and spread them out in one of the small foil trays. Toss the smashed potatoes with a bit of olive oil, season with salt and pepper, and spread them out in the other small tray. Pop both trays into the oven and bake for about 25 to 30 minutes, until the wings are cooked through and tender, and the potatoes get a nice golden crust on the bottom.

Step 5

While that’s going, cook your bacon in a dry skillet over medium heat, turning now and then, until it’s crispy—about 8 to 10 minutes. Drain it on paper towels, chop it roughly, and set aside.

Step 6

Once the wings and potatoes are done, crank the oven up to 450°F. Flip the potatoes so the crispy side is facing up and brush the wings with half of the leftover ginger sauce. On the open half of the baking sheet, layer half of the tortilla chips and sprinkle half of the mixed cheeses over them. Add the rest of the chips and cheese on top for a double layer. Cover the chips loosely with foil and bake everything for another 5 to 8 minutes, until the cheese is melted and the wings get a bit crispy and browned.

Step 7

Take everything out of the oven and let it cool for a few minutes. Drizzle the wings with the remaining sauce, then sprinkle with sesame seeds and sliced scallions. Scatter chopped red onion, tomatoes, jalapeños, and cilantro over the nachos. Finally, top each smashed potato with a dollop of sour cream, some bacon, and chopped chives. Give everything a little more salt and pepper if you want, and dig in!