Spicy Ginger Wings and Loaded Nachos
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.
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.
- 1/2 cup sour cream
- kosher salt
- 2 tablespoons olive oil
- freshly ground black pepper
- 4 strips bacon
- 5 tablespoons soy sauce
- kosher salt and freshly ground pepper
- 4 tablespoons brown sugar
- cilantro sprigs
- 1 tablespoon finely chopped chives
- 2 tablespoons toasted sesame oil
- 1/4 cup sriracha sauce
- 1/2 cup halved cherry tomatoes
- 3 tablespoons finely chopped red onion
- for the wings:
- 1/2 tablespoon sesame seeds
- 1/4 cup sliced pickled jalapenos
- 6 ounces shredded cheddar cheese
- 1 scallion, thinly sliced
- 1 (2 inch) piece fresh ginger root, minced
- 1 pound split chicken wings
- for the smashed potatoes:
- 1 pound very small yellow potatoes
- reynolds wrap® non-stick aluminum foil
- for the nachos:
- 1 (10 ounce) bag tortilla chips
- 6 ounces shredded monterey jack cheese
- Carbohydrate 29.6
- Cholesterol 64
- Fat 28.6
- Protein 18.6
- Sodium 1093
- Calories 446 calories;
Step-by-step
- 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.
A Weeknight Feast: Spicy Ginger Wings and Loaded Nachos
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This recipe for Spicy Ginger Wings and Loaded Nachos completely fits the bill. It's a crowd-pleaser, perfect for a casual Friday night dinner with the family, a game night gathering, or even a quick and satisfying meal for one after a long day at the office. What I love most is the flexibility – you can easily adjust the spice level to your liking, and the leftovers are amazing the next day!
The preparation is surprisingly straightforward. Marinating the chicken wings beforehand is key; it allows the flavors to penetrate deeply, resulting in incredibly juicy and tender wings. The sweet and spicy ginger sauce is simply addictive, and the process of smashing the potatoes is surprisingly therapeutic. I find myself crushing stress along with the potatoes!
The nachos are the ultimate comfort food. The combination of crispy tortilla chips, melted cheese, and vibrant toppings is irresistible. I often experiment with different cheeses, sometimes adding a sprinkle of pepper jack for an extra kick, or using a blend of Mexican cheeses for a more authentic taste. The bacon adds a smoky crunch, beautifully contrasting the soft potatoes and the succulent chicken wings.
This recipe is a testament to the fact that delicious food doesn't have to be complicated. With minimal prep time and simple ingredients, you can create a meal that's both satisfying and memorable. It's a recipe I constantly revisit, tweaking it slightly each time to suit my mood and the available ingredients. Sometimes I add a sprinkle of extra chili flakes for a fiery twist, or substitute the cherry tomatoes with some roasted bell peppers for a richer flavor profile. The beauty of this recipe lies in its adaptability – it’s a blank canvas upon which you can create your own culinary masterpiece.
The next time you’re looking for a satisfying and fun meal that’s easy to prepare, give these Spicy Ginger Wings and Loaded Nachos a try. You won't be disappointed. It’s a perfect blend of sweet, spicy, and savory flavors that will leave you wanting more. And the best part? The cleanup is relatively easy, leaving you more time to relax and enjoy the fruits of your culinary labor. It’s a recipe that truly embodies the spirit of a weeknight feast – delicious, satisfying, and effortlessly enjoyable.
Pro Tip: For an extra layer of flavor, consider grilling the wings instead of baking them. The smoky char adds a delightful depth to the already vibrant flavor profile. But don't forget to keep a close eye on them to avoid burning!
