Ultimate Sheet Pan Fiesta: Sticky Sesame Wings, Loaded Potatoes & More!

Ingredients

• For the Wings:
• A quarter cup of zesty sriracha sauce
• Five tablespoons of savory soy sauce
• Four tablespoons of rich brown sugar
• Two tablespoons of fragrant toasted sesame oil
• A piece of fresh ginger root, minced and measuring two inches
• One pound of succulent split chicken wings
• For the Smashed Potatoes:
• A pound of petite yellow potatoes
• Reynolds Wrap® Non-Stick Aluminum Foil for easy clean-up
• Two tablespoons of flavorful olive oil
• Season with Kosher salt and freshly ground black pepper
• For the Nachos:
• Four strips of crispy bacon
• A bag of tantalizing tortilla chips, weighing ten ounces
• Six ounces of delectable shredded Cheddar cheese
• Six ounces of creamy shredded Monterey Jack cheese
• Half a tablespoon of nutty sesame seeds
• A scallion, thinly sliced for a hint of freshness
• Three tablespoons of finely chopped red onion
• Half a cup of halved cherry tomatoes
• A quarter cup of sliced pickled jalapenos
• Fragrant cilantro sprigs for garnish
• Half a cup of tangy sour cream
• One tablespoon of finely chopped chives
• Season with Kosher salt and freshly ground pepper

Step 1

Combine sriracha, soy sauce, sugar, sesame oil, and ginger in a medium bowl, whisking until the sugar dissolves completely. Take about a third of the flavorful sauce and pour it into a large resealable plastic bag. Add the wings, seal the bag tightly after squeezing out the air, and give it a good toss to coat the wings evenly. Let the wings marinate in the fridge for a minimum of 4 hours, or up to a full day. Remember to cover and chill the remaining sauce separately for later use.

Step 2

To prepare the potatoes, boil them in a pot of salted water, starting from cold until they are easily pierced with a fork, usually around 15 to 20 minutes. Drain the potatoes and allow them to cool. Using either the palm of your hand or the bottom of a glass, gently flatten the potatoes. Chill them until you are ready to use them.

Step 3

Preheat your oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil. Create separate foil trays by folding a large piece of foil in half and folding up the edges to form three trays. One tray should cover about half of the sheet for the nachos, while the other two smaller trays will hold the wings and smashed potatoes.

Step 4

Take the wings out of the marinade, letting any excess drip off, and arrange them in one of the smaller foil trays, ensuring they are evenly spaced. Toss the smashed potatoes with olive oil in the other foil tray and season them with salt and pepper. Spread the potatoes out and place them in the oven alongside the wings. Bake until the wings are cooked through and tender at the bone, and the potatoes are nicely browned on the bottom, which typically takes around 25 to 30 minutes.

Step 5

While the wings and potatoes are roasting, cook the bacon in a dry medium skillet over medium heat. Turn the bacon occasionally until it becomes crispy, usually around 8 to 10 minutes. Once done, drain the bacon on paper towels, chop it coarsely, and set it aside.

Step 6

After removing the baking sheet from the oven, increase the temperature to 450 degrees Fahrenheit. Flip the potatoes so that the browned side is facing up. Use a brush to baste the wings with half of the remaining ginger sauce.

Step 7

Next, set up the nachos on the baking sheet. Begin by arranging half of the tortilla chips on one side of the sheet. Combine the cheeses and sprinkle half of the mixture over the chips. Add another layer of chips and cheese, finishing with a final layer of cheese on top. Tent the chips with more foil and return the baking sheet to the oven. Bake until the cheese is melted and the wings are browned and crispy in spots, which should take about 5 to 8 minutes.

Step 8

Once out of the oven, allow the dish to cool slightly. Drizzle the wings with the remaining ginger sauce, then sprinkle sesame seeds and scallions on top. Scatter red onion, tomatoes, jalapenos, and cilantro over the nachos. Place a dollop of sour cream on each smashed potato and top with bacon and chives. Season everything with additional salt and pepper to taste before serving.