Soba Noodle Vegetable Bowl
◷ 25 min
Main CourseReader rated
Sheet Pan Nachos with Sticky Sesame Ginger Wings and Loaded Smashed Potatoes using Reynolds Wrap®
Get ready for a delicious feast that’s easy to make and perfect for sharing! This recipe combines crispy wings, flavorful nachos, and loaded smashed potatoes all on one sheet pan using Reynolds Wrap® for easy cleanup.
◷1 hr 20 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Marinate the Wings
Start by mixing together 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 (pressing out the air), and give it a good shake to coat the wings well. Pop the bag in the fridge for at least 4 hours, or up to 24 if you have time. Keep the rest of the sauce covered in the fridge for later.
2
Boil and Smash Potatoes
Next, put your potatoes in a pot of salted water and bring it to a boil, cooking 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 until they’re flattened but still chunky. Set these aside in the fridge until you’re ready to cook.
3
Prepare baking trays
When you’re ready to bake, preheat the oven to 350°F and line a large rimmed baking sheet with foil. Using another big piece of foil, create three little trays by folding it and pinching up the edges—one big one that takes about half the sheet for the nachos, and two smaller trays for the wings and smashed potatoes.
4
Bake Wings and Potatoes
Take the wings out of the marinade, letting any extra drip off, and spread them out in one of the small foil trays. Toss the smashed potatoes with a bit of olive oil, season with salt and pepper, and spread them out in the other small tray. Pop both trays into the oven and bake for about 25 to 30 minutes, until the wings are cooked through and tender, and the potatoes get a nice golden crust on the bottom.
5
Crisp the Bacon
While that’s going, cook your bacon in a dry skillet over medium heat, turning now and then, until it’s crispy—about 8 to 10 minutes. Drain it on paper towels, chop it roughly, and set aside.
6
Crisp and Cheese Bake
Once the wings and potatoes are done, crank the oven up to 450°F. Flip the potatoes so the crispy side is facing up and brush the wings with half of the leftover ginger sauce. On the open half of the baking sheet, layer half of the tortilla chips and sprinkle half of the mixed cheeses over them. Add the rest of the chips and cheese on top for a double layer. Cover the chips loosely with foil and bake everything for another 5 to 8 minutes, until the cheese is melted and the wings get a bit crispy and browned.
7
Garnish and Serve
Take everything out of the oven and let it cool for a few minutes. Drizzle the wings with the remaining sauce, then sprinkle with sesame seeds and sliced scallions. Scatter chopped red onion, tomatoes, jalapeños, and cilantro over the nachos. Finally, top each smashed potato with a dollop of sour cream, some bacon, and chopped chives. Give everything a little more salt and pepper if you want, and dig in!
Why You’ll Love This Recipe
This dish combines bold flavors and easy preparation all on one sheet pan. The sticky sesame ginger wings bring a sweet and savory punch, while the loaded smashed potatoes add creamy, cheesy comfort. It’s perfect for sharing with family or friends and requires minimal cleanup thanks to Reynolds Wrap®.
Serving Suggestions
Serve with fresh lime wedges and chopped cilantro for a bright contrast. A side of cool sour cream or guacamole complements the heat and richness perfectly. This meal pairs well with a crisp salad or simple steamed veggies for balance.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the wings crispy and the potatoes warm. Avoid microwaving to prevent sogginess.
