Whole Wheat Avocado Pasta Salad
◷ 30 min
Party Food
Reynolds Wrap® Nachos, Sesame Ginger Wings, and Smashed Loaded Potatoes
Get ready for a crowd-pleasing meal that’s perfect for game day or casual gatherings. These flavorful nachos, crispy sesame ginger wings, and loaded smashed potatoes are easy to make and sure to impress your friends and family.
◷
1 hr 20 min
Total Time
♜
4
Servings
▥
Hard
Difficulty
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Ingredients
4
servings
Instructions
1
Step 1
Start by mixing together the sriracha, soy sauce, sugar, sesame oil, and ginger in a bowl until the sugar dissolves. Pour about a third of this sauce into a large resealable bag, add the wings, seal it up (try to squeeze out the air), and give it a good toss to coat. Pop the bag in the fridge for at least 4 hours, or up to overnight. Keep the remaining sauce covered in the fridge for later.
2
Step 2
Meanwhile, put the potatoes in a pot of salted cold water and bring it to a boil. Let them cook until you can easily poke a fork through, 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 to flatten them slightly. Set them in the fridge until you’re ready to cook.
3
Step 3
When you’re ready to bake, preheat the oven to 350°F and line a large rimmed baking sheet with foil. Tear off a big piece of foil, fold it in half, and fold up the edges to create three little trays on the sheet—one big one for the nachos, and two smaller ones for the wings and potatoes.
4
Step 4
Take the wings out of the marinade bag, letting the extra drip off, and spread them out in one of the smaller foil trays. In the other tray, toss the smashed potatoes with olive oil and season with salt and pepper. Spread them out evenly. Pop both trays in the oven and bake for about 25 to 30 minutes, until the wings are cooked through and the potatoes get a nice golden crust on the bottom.
5
Step 5
While that’s cooking, fry the bacon in a dry skillet over medium heat, turning now and then, until it’s crispy—about 8 to 10 minutes. Drain the bacon on paper towels, then roughly chop it and set aside.
6
Step 6
Once 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 up and brush the wings with half of the leftover ginger sauce. On the open half of the baking sheet, layer half the tortilla chips, sprinkle half the cheese over them, then add the rest of the chips and cheese on top. Cover the chips loosely with foil and pop the sheet back in the oven for 5 to 8 minutes, until the cheese is melted and the wings are nicely browned and a little crispy.
7
Step 7
When everything’s ready, take the tray out and let it cool just a bit. Drizzle the wings with the remaining ginger sauce, then sprinkle on sesame seeds and chopped scallions. Scatter diced red onion, tomatoes, jalapeños, and cilantro over the nachos. Dollop sour cream on each smashed potato, then top with bacon and chives. Give everything a final sprinkle of salt and pepper, and you’re ready to serve.
Why You’ll Love This Recipe
This meal offers a perfect balance of bold flavors and comforting textures. The crispy wings paired with zesty nachos and creamy potatoes make it a crowd-pleaser for any occasion. It’s easy to prepare and satisfying to eat.
Serving Suggestions
Serve with a side of fresh vegetables or a simple green salad to add some brightness. A cold beer or a tangy citrus drink pairs well with the rich and savory flavors in this meal.
Storage Tips
Store leftovers in airtight containers and refrigerate within two hours of cooking. Reheat wings in the oven to keep them crispy, and microwave the potatoes and nachos briefly to warm them through without drying out. Consume within 3 days for best taste.
