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

Ingredients 0/27

Step 1

Mix 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 zip-top bag, add the wings, seal it up (squeeze out the air), and toss to coat. Pop the wings in the fridge to marinate for at least 4 hours, or up to overnight. Keep the rest of the sauce covered and chilled for later.

Step 2

Put the potatoes in a pot of salted water and bring it to a boil. Cook them 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. Set them aside in the fridge until you’re ready to cook.

Step 3

When you’re ready to bake, preheat your oven to 350°F. Line a large rimmed baking sheet with foil. To keep everything organized, fold a large piece of foil into three sections on the sheet—one big one for the nachos and two smaller ones for the wings and potatoes.

Step 4

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

Step 5

While those are baking, cook the bacon in a dry skillet over medium heat, turning it now and then until it’s crispy, about 8 to 10 minutes. Drain on paper towels, then chop it roughly and set aside. Once the wings and potatoes are done, crank the oven up to 450°F. Flip the potatoes so the browned side is up, and brush the wings with half of the remaining ginger sauce.

Step 6

Now it’s time for the nachos. Spread half of the tortilla chips on the empty half of the baking sheet, sprinkle half the cheese mix over them, then add the rest of the chips and cheese in another layer. Cover the chips loosely with foil and bake for 5 to 8 minutes until the cheese melts and the wings get a little crispy and browned.

Step 7

Take everything out of the oven and let it cool just a bit. Drizzle the wings with the rest of the ginger 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. Give everything a final sprinkle of salt and pepper, and you’re ready to dig in!