Sheet Pan Nachos Sticky Sesame Ginger Wings And Smashed Loaded Potatoes From Reynolds Wrap Food

SHEET PAN NACHOS, STICKY SESAME GINGER WINGS, AND SMASHED LOADED POTATOES FROM REYNOLDS WRAP®

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

Treat your family and friends to the ultimate Game Day spread with cheesy nachos, sticky wings and delicious smashed potatoes.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 5h20m

Yield 12

Number Of Ingredients 24

Ingredients

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
1 pound very small yellow potatoes
Reynolds Wrap® Non-Stick Aluminum Foil
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
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

Steps:

Whisk sriracha, soy sauce, sugar, sesame oil, and ginger in a medium bowl until sugar is dissolved. Pour about a third of sauce into a gallon-sized resealable 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.
Boil potatoes in a pot of salted water, starting from cold, until fork tender, 15 to 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.
Preheat oven to 350 degrees. Line a large rimmed baking sheet with 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 1/2 of the sheet to hold the nachos, and 2 smaller trays to hold the wings and smashed potatoes.
Remove wings from bag, allowing excess marinade to drip off, and arrange in one of the small foil trays, spacing evenly. Toss smashed potatoes with olive oil in the other small foil tray and season with salt and pepper. Spread out potatoes; place in oven along with wings. Bake until wings are cooked through and tender at the bone, and potatoes are browned on the bottom, 25 to 30 minutes.
While wings and potatoes are roasting, cook bacon in a dry medium skillet over medium, turning occasionally, until crispy, 8 to 10 minutes. Drain on paper towels and coarsely chop; set aside.
Remove baking sheet from oven and increase temperature to 450 degrees F. Turn potatoes so they're browned-side up and use a brush to baste wings with half of remaining ginger sauce.
Arrange 1/2 the tortilla 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 to 8 minutes.
Remove from oven and let cool slightly. Drizzle wings with remaining ginger sauce, then sprinkle with sesame seeds and scallion. Scatter red onion, tomatoes, jalapenos, and cilantro over nachos. Place a dollop of sour cream over each smashed potato, then top with bacon and chives. Season with more salt and pepper and serve.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 29.9 g, Cholesterol 64.2 mg, Fat 28.6 g, Fiber 2.5 g, Protein 18.6 g, SaturatedFat 10.4 g, Sodium 1093.3 mg, Sugar 5.1 g

STICKY SESAME CHICKEN WINGS

Sticky Sesame Chicken Wings image

Make and share this Sticky Sesame Chicken Wings recipe from Food.com.

Provided by JoJoStar

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon sesame oil
1 pinch cayenne
3 lbs chicken wings
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion, finely chopped (green part only)

Steps:

Put oven rack in upper third of oven and preheat oven to 425°F.
Line a large shallow baking pan with foil and lightly oil foil.
Mince garlic and mash to a paste with salt using a large heavy knife.
Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil and cayenne.
Add wingettes to sauce, stirring to coat.
Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

Nutrition Facts : Calories 843, Fat 57.5, SaturatedFat 15.7, Cholesterol 262.4, Sodium 1318.1, Carbohydrate 14.1, Fiber 0.9, Sugar 11.1, Protein 64.4

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