Reynolds Wrap® Sheet Pan Nachos, Sesame Ginger Wings, and Loaded Smashed Potatoes

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

Blend together the sriracha, soy sauce, sugar, sesame oil, and ginger in a bowl until the sugar dissolves. Pour about a third of this sauce into a large resealable bag, add the wings, seal it up (squeezing out the air), and give it a good toss to coat the wings evenly. Pop them in the fridge to marinate for at least 4 hours, or up to overnight. Keep the rest of the sauce covered in the fridge for later.

Step 2

Place the potatoes in a pot of cold, salted water and bring to a boil. Cook until they’re tender when poked with a fork, about 15 to 20 minutes. Drain and let them cool a bit before gently smashing each one with your hand or the bottom of a glass. Set these aside in the fridge until you’re ready to bake.

Step 3

When you’re ready to cook, preheat your oven to 350°F and line a large rimmed baking sheet with foil. Make three foil trays by folding a big piece of foil and shaping the edges so you have one large section for the nachos and two smaller ones for the wings and potatoes.

Step 4

Take the wings out of the marinade, shaking off any extra sauce, and spread them evenly in one of the smaller foil trays. Toss the smashed potatoes with olive oil, season with salt and pepper, and spread them out in the other small tray. Slide the baking sheet into the oven and bake for about 25 to 30 minutes, until the wings are cooked through and the potatoes are golden on the bottom.

Step 5

While that’s happening, cook the bacon in a dry skillet over medium heat, flipping occasionally, until it’s nice and crispy—about 8 to 10 minutes. Drain on paper towels, then roughly chop and set aside.

Step 6

Once the wings and potatoes are done, take the baking sheet out and turn up the oven to 450°F. Flip the potatoes so their browned side is facing up, and brush the wings with half of the remaining ginger sauce. Spread half the tortilla chips on the large foil section, sprinkle half the cheese over them, then add the rest of the chips and cheese in a second layer. Cover the chips loosely with foil and pop the tray back in the oven for 5 to 8 minutes, until the cheese melts and the wings get a little crispy.

Step 7

Take everything out and let it cool for a minute. Drizzle the wings with the remaining sauce, then sprinkle sesame seeds and sliced scallions on top. Scatter chopped red onion, tomatoes, jalapeños, and cilantro over the nachos. Dollop sour cream on each smashed potato, then top with bacon and chives. Add a little more salt and pepper if you like, and serve it all up!