Nacho Wings Recipes

NACHO WINGS

Nacho Wings image

Since I love both wings and nachos, I combined them for the perfect pairing! This recipe earned an award in a wings and ribs contest we held at our summer cottage. -Lori Stefanishion, Drumheller, AB

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 2 dozen.

Number Of Ingredients 7

Ingredients

24 chicken wing sections
1/2 cup butter, melted
1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed
2 cups shredded Mexican cheese blend or shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1 cup chopped green onions
Optional toppings: Seeded jalapeño slices, salsa, sour cream and guacamole

Steps:

Preheat oven to 350°. Dip wing sections in butter, then roll in crushed nacho chips. Bake wing sections in a greased 15x10x1-in. baking pan until juices run clear, 45-50 minutes. Remove from oven., Top with cheese, chiles, green onions and, if desired, jalapeno slices. Bake until cheese is melted, about 15 minutes. Serve with toppings as desired.

Nutrition Facts : Calories 188 calories, Fat 13g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 317mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

SMOKED WING NACHOS

Smoked Wing Nachos image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 tablespoons paprika
3 tablespoons salt
2 1/2 tablespoons granulated garlic
2 tablespoons sugar
1 1/2 tablespoons black pepper
1 tablespoon California chile powder
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon ground thyme
1/2 tablespoon white pepper
10 whole chicken wings, separated into drumettes and flats (20 pieces)
Salad oil, as needed
Favorite BBQ sauce, for drizzling
2 cups shredded Cheddar
1/2 cup diced cooked bacon
1 medium tomato, diced
3 stalks green onion, sliced
Ranch dressing, for drizzling
1/2 cup sour cream

Steps:

For the dry rub: Stir together the paprika, salt, granulated garlic, sugar, black pepper, chile powder, dry mustard, onion powder, thyme and white pepper in a bowl.
For the wings: Preheat a smoker or grill for cooking at indirect heat at 275 degrees F.
Coat chicken wings with salad oil and place in smoker or grill until internal temperature of chicken wings registers 165 degrees F, about 45 minutes.
Preheat salad oil in a deep-fryer to 350 degrees F and fry chicken wings until the skin is crispy, 1 minute. Remove and place in a bowl. Season with dry rub until all sides are lightly coated. Add BBQ sauce to coat evenly.
Preheat oven to 350 degrees F.
Place chicken wings in a 12-inch round pie dish in a single layer. Top with cheese and bacon and melt cheese in oven, about 2 minutes. Top with diced tomato, green onions, a drizzle of ranch dressing and a scoop of sour cream.

SHEET PAN NACHOS, STICKY SESAME GINGER WINGS, AND SMASHED LOADED POTATOES FROM REYNOLDS WRAP®

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

Treat your family and friends to the ultimate Game Day spread with cheesy nachos, sticky wings and delicious smashed potatoes.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 5h20m

Yield 12

Number Of Ingredients 24

Ingredients

¼ cup sriracha sauce
5 tablespoons soy sauce
4 tablespoons brown sugar
2 tablespoons toasted sesame oil
1 (2 inch) piece fresh ginger root, minced
1 pound split chicken wings
1 pound very small yellow potatoes
Reynolds Wrap® Non-Stick Aluminum Foil
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
4 strips bacon
1 (10 ounce) bag tortilla chips
6 ounces shredded Cheddar cheese
6 ounces shredded Monterey Jack cheese
½ tablespoon sesame seeds
1 scallion, thinly sliced
3 tablespoons finely chopped red onion
½ cup halved cherry tomatoes
¼ cup sliced pickled jalapenos
Cilantro sprigs
½ cup sour cream
1 tablespoon finely chopped chives
Kosher salt and freshly ground pepper

Steps:

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.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 29.9 g, Cholesterol 64.2 mg, Fat 28.6 g, Fiber 2.5 g, Protein 18.6 g, SaturatedFat 10.4 g, Sodium 1093.3 mg, Sugar 5.1 g

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