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

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Step 1

Start by mixing 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 after pressing out the air, and give it a good toss to coat the wings. Pop the bag in the fridge for at least 4 hours, or up to overnight. Keep the rest of the sauce covered in the fridge for later.

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Step 2

Next, boil the potatoes in salted water, starting with cold water, until they’re tender when poked with a fork—this usually takes about 15 to 20 minutes. Drain them and let them cool a bit. Once cool enough to handle, gently smash each potato with your hand or the bottom of a glass to flatten them slightly, then chill until you’re ready to cook.

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Step 3

Preheat your oven to 350°F and line a large rimmed baking sheet with foil. Take a big piece of foil, fold it in half, and fold up the edges to create three trays—one large enough for the nachos, and two smaller ones for the wings and smashed potatoes.

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Step 4

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

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Step 5

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

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Step 6

When the wings and potatoes are done, take the baking sheet out and crank the oven up to 450°F. Flip the potatoes so the browned side is facing up and brush the wings with half of the reserved ginger sauce. On the empty half of the baking sheet, spread out half the tortilla chips, 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 sheet back in the oven for 5 to 8 minutes until the cheese melts and the wings get some nice crispy spots.

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Step 7

Once everything’s out of the oven, let it cool for a minute. Drizzle the wings with the remaining sauce, then sprinkle with sesame seeds and chopped scallions. Top the nachos with red onion, tomatoes, jalapeños, and cilantro. Finish the smashed potatoes with a dollop of sour cream, the crispy bacon, and some chopped chives. Add a little extra salt and pepper if you like, and dig in!