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Sheet Pan Trio: Nachos, Sesame Ginger Wings, and Smashed Loaded Potatoes

  • Prep Time: 25-30 mins (plus marinating / chilling)
  • Cook Time: 35-40 mins
  • Servings: 8
  • Course: Main Dish

Treat you family and friends to the ultimate Game Day spread with cheesy nachos, sticky wings and delicious smashed potatoes. All made in one pan!

Reynolds Kitchen Tips

Reynolds Kitchens Tip

Keep foods from sticking and make clean up easy with Reynolds Wrap® Non-Stick Foil.

Ingredients

For the Nachos:

  • 2 tablespoon olive oil
  • Kosher salt
  • Freshly ground pepper
  • 4 strips bacon (about 2 oz.)
  • 10 oz. tortilla chips
  • 6 oz. grated sharp cheddar cheese
  • 6 oz. grated Monterey Jack cheese
  • ½ tablespoon sesame seeds
  • 1 scallion, thinly sliced
  • 3 tablespoon. finely chopped red onion
  • ½ cup halved cherry tomatoes
  • ¼ cup sliced pickled jalapeños
  • Cilantro sprigs

For the Wings:

  • ¼ cup Sriracha
  • 5 tablespoon soy sauce
  • 3 tablespoon light brown sugar
  • 2 tablespoon toasted sesame oil
  • 2” piece fresh ginger, peeled, finely grated
  • 1 lb. split chicken wings
  • 1 lb. very small yellow potatoes
  • Kosher salt

For the Smashed Potatoes:

  • ½ cup sour cream
  • 1 tablespoon finely chopped chives
  • 2 tablespoon olive oil
  • 1 lb. very small yellow potatoes
  • Kosher salt

Directions

Step 1

Whisk Sriracha, soy sauce, sugar, olive oil, and ginger in a medium bowl until sugar is dissolved. Pour about a third of sauce into a gallon-sized re-sealable 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.

Step 2

Boil potatoes in a pot of salted water, starting from cold, until fork tender, 15-20 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.

Step 3

Preheat oven to 350°. Line a large-rimmed baking sheet with Reynolds Wrap® Non-Stick 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 ½ of the tray to hold the nachos, and two smaller equal trays to each hold the wings and smashed potatoes. Remove wings from bag, allowing excess marinade to drip off, and arrange in one of the small foil pans, spacing evenly.

Step 4

Toss smashed potatoes in 2 tablespoon olive oil in the other small foil pan and season with salt and pepper. Spread out potatoes and bake until wings are cooked through and tender at the bone, and potatoes are browned on the bottom, 25-30 minutes.

Step 5

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

Step 6

Remove baking sheet from oven and increase temperature to 450°. Turn potatoes so they’re browned-side up and use a brush to baste wings with half of remaining ginger sauce. Arrange half of 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, 5-8 minutes.

Step 7

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

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