This flavorful meal brings together crispy wings, cheesy nachos, and creamy smashed potatoes for a crowd-pleasing feast. Perfect for game day or a casual get-together, it’s easy to make and sure to satisfy everyone’s cravings.
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 (squeezing out the air), and give it a good toss to coat the wings evenly. Pop them in the fridge to marinate for at least 4 hours, or up to overnight. Keep the rest of the sauce covered in the fridge for later.
Next, place the potatoes in a pot of cold, salted water and bring to a boil. Cook until they’re tender when poked with a fork, about 15 to 20 minutes. Drain and let them cool a bit before gently smashing each one with your hand or the bottom of a glass. Set these aside in the fridge until you’re ready to bake.
When you’re ready to cook, preheat your oven to 350°F and line a large rimmed baking sheet with foil. Make three foil trays by folding a big piece of foil and shaping the edges so you have one large section for the nachos and two smaller ones for the wings and potatoes.
Take the wings out of the marinade, shaking off any extra sauce, and spread them evenly in one of the smaller foil trays. Toss the smashed potatoes with olive oil, season with salt and pepper, and spread them out in the other small tray. Slide the baking sheet into the oven and bake for about 25 to 30 minutes, until the wings are cooked through and the potatoes are golden on the bottom.
While that’s happening, cook the bacon in a dry skillet over medium heat, flipping occasionally, until it’s nice and crispy—about 8 to 10 minutes. Drain on paper towels, then roughly chop and set aside.
Once the wings and potatoes are done, take the baking sheet out and turn up the oven to 450°F. Flip the potatoes so their browned side is facing up, and brush the wings with half of the remaining ginger sauce. Spread half the tortilla chips on the large foil section, 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 tray back in the oven for 5 to 8 minutes, until the cheese melts and the wings get a little crispy.
Take everything out and let it cool for a minute. Drizzle the wings with the remaining sauce, then sprinkle sesame seeds and sliced scallions on top. Scatter chopped red onion, tomatoes, jalapeños, and cilantro over the nachos. Dollop sour cream on each smashed potato, then top with bacon and chives. Add a little more salt and pepper if you like, and serve it all up!
- Use fresh ingredients for the best flavor, especially fresh garlic and ginger for the wings.
- Don’t overcrowd the sheet pan when baking nachos to keep them crispy.
- For extra crispy smashed potatoes, make sure to dry them well before roasting.
This meal combines bold flavors with easy preparation, making it perfect for gatherings or a cozy night in. Each dish brings something unique to the table, from the crispy, cheesy nachos to the flavorful wings and creamy potatoes. It’s a crowd-pleaser that doesn’t require hours in the kitchen.
Serve these dishes with a side of fresh salsa, guacamole, or a simple green salad to balance the richness. Offering a variety of dipping sauces, like ranch or spicy mayo, can also add fun flavor options. Cold drinks like iced tea or a light beer pair well with this meal.
Store leftovers in airtight containers and refrigerate within two hours of cooking. Nachos are best enjoyed fresh but can be reheated briefly in the oven to restore crispness. Wings and potatoes reheat well in the oven or air fryer for best texture. Consume within 3-4 days for optimal freshness.
