Sheet Pan Nachos, Sticky Sesame Ginger Wings, and Smashed Loaded Potatoes from Reynolds Wrap®

Whisk together sriracha, soy sauce, brown sugar, sesame oil, and minced ginger in a medium bowl until the sugar is fully dissolved. Reserve about a third of this sauce. Place the chicken wings in a gallon-sized resealable plastic bag, pour the remaining sauce over them, seal the bag (removing excess air), and toss to ensure the wings are well-coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.

Place the potatoes in a pot of cold, salted water. Bring to a boil and cook until fork-tender, approximately 15-20 minutes. Drain the potatoes and allow them to cool slightly. Gently smash each potato with the palm of your hand or the bottom of a glass to flatten them. Chill until ready to use.

Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with aluminum foil. Create separate foil trays on the sheet by folding a large piece of foil in half and folding up the edges to create three compartments. One larger compartment (about half the sheet) will hold the nachos, and the two smaller ones will house the wings and smashed potatoes.

Remove the wings from the marinade, letting any excess drip off. Arrange them in one of the smaller foil trays, spacing them evenly. Toss the smashed potatoes with olive oil, season with salt and pepper, and spread them out in the other small foil tray. Place the baking sheet with the wings and potatoes in the preheated oven and bake for 25-30 minutes, or until the wings are cooked through and tender and the potatoes are browned on the bottom.

While the wings and potatoes are roasting, cook the bacon in a dry medium skillet over medium heat, turning occasionally, until crispy (about 8-10 minutes). Drain the bacon on paper towels and coarsely chop. Set aside.

Remove the baking sheet from the oven and increase the oven temperature to 450°F (232°C). Turn the potatoes so they are browned-side up. Brush the wings with half of the reserved ginger sauce.

Arrange half of the tortilla chips on the open section of the baking sheet. Toss the Cheddar and Monterey Jack cheeses together and sprinkle half of the cheese mixture over the chips. Add the remaining chips and cheese in a second layer. Tent the nachos loosely with foil to prevent burning. Place the baking sheet back in the oven and bake for 5-8 minutes, or until the cheese is melted and the wings are browned and crispy.

Remove the baking sheet from the oven and let it cool slightly. Drizzle the wings with the remaining ginger sauce, then sprinkle with sesame seeds and scallions. Scatter the red onion, cherry tomatoes, jalapenos, and cilantro over the nachos. Place a dollop of sour cream over each smashed potato, then top with bacon and chives. Season everything with additional salt and pepper to taste and serve immediately.