Imagine a night filled with bold flavors and irresistible aromas that instantly gather your friends and family around the table. On one side, sticky, caramelized chicken wings glazed to perfection with a sweet and savory balance. On the other, crispy tortilla chips loaded with juicy shrimp, seasoned beef, melted cheese, and fresh, zesty toppings like pico and jalapeños.
This dynamic duo is the ultimate crowd-pleaser, perfect for game nights, casual dinners, or whenever you want to turn a meal into a flavor-packed event that’s as fun to eat as it is to make.
- Two classic favorites combined on one tray – no need to choose between wings or nachos.
- Perfect balance of sticky, sweet, smoky wings with spicy, fresh, cheesy, crunchy nachos.
- Impressive and satisfying crowd-pleaser that’s surprisingly simple to prepare.
- Fully customizable – adjust spice, protein, and toppings your way.
Ingredients
- Chicken Wings (2 lbs): Split with tips removed for quick baking and perfect crispy skin texture.
- Salt and Black Pepper: Basic seasoning to enhance the natural flavor of the wings.
- Garlic Powder (1 tsp): Adds a savory, aromatic depth to the chicken seasoning.
- Smoked Paprika (1 tsp): Brings warm, smoky undertones balancing the sweet glaze.
- Olive Oil (1 tbsp): Helps the spices adhere and promotes crisping during baking.
- Honey (1/2 cup): Key component in the glaze, providing sticky sweetness and shine.
- Soy Sauce (1/3 cup): Adds salty umami richness enhancing the glaze complexity.
- Brown Sugar (2 tbsp): Deepens the sweetness and aids caramelization.
- Garlic Cloves (3, minced): Fresh minced garlic intensifies savory flavor in the glaze.
- Ketchup (1 tbsp): Offers a tangy sweetness contributing to the sticky wing glaze.
- Chili Flakes (1 tsp, optional): Adds gentle heat to the glaze for those who like a spicy kick.
- Tortilla Chips (1 large bag): Crispy base for loaded nachos, providing necessary crunch.
- Shrimp (1/2 lb, peeled and deveined): Tender, juicy seafood topping that’s lightly spiced and seared.
- Ground Beef (1/2 lb): Seasoned with taco spices for a flavorful, savory nacho topping.
- Taco Seasoning (1 tsp) and Cumin (1 tsp): Classic spices that bring authentic Mexican flavor to beef and shrimp.
- Shredded Cheese (1 cup): Mozzarella or Mexican blend melts beautifully for gooey nachos.
- Diced Tomatoes (1/2 cup): Adds freshness and a juicy contrast to the rich toppings.
- Diced Red Onion (1/4 cup): Provides a mild, sharp bite and vibrant color.
- Chopped Cilantro (1/4 cup): Herbal brightness that brightens every bite.
- Sliced Jalapeños: Adds a spicy pop for heat lovers.
- Green Onions (2–3, sliced): Adds color and mild onion flavor to finish.
- Sour Cream: Creamy dollop to cool and balance the bold flavors.
Instructions
- Prepare and Season the Chicken Wings
Begin by patting the wings dry to ensure crispiness. Toss them with salt, pepper, garlic powder, smoked paprika, and olive oil to evenly coat, building a flavorful base that crisps well during baking or air frying.
- Bake or Air Fry Wings to Crisp Perfection
Bake the wings at 400°F (200°C) for 40–45 minutes, flipping halfway to crisp both sides evenly. Alternatively, air fry at 380°F for 22–25 minutes for extra crunch. This step locks in moisture while creating crispy skin ready to soak up the glaze.
- Make the Sticky Glaze
In a saucepan over medium heat, combine honey, soy sauce, brown sugar, minced garlic, ketchup, and chili flakes. Simmer gently for 5–7 minutes until the mixture thickens to a glossy, caramel-like sauce that coats the wings beautifully.
- Glaze and Caramelize the Wings
Toss the cooked wings in the sticky glaze or brush it on generously. Return to the oven for 5 minutes at high heat to caramelize the glaze, giving wings that irresistible shiny, sticky finish and intensified flavor.
- Cook the Shrimp and Ground Beef Toppings
Season shrimp lightly with salt and cumin. Sauté in a hot pan with a splash of oil for 2–3 minutes per side until pink and slightly charred for smoky flavor. In the same pan, cook ground beef with taco seasoning until browned and crumbly, adding a rich, spiced beef component to the nachos.
- Assemble and Bake Nachos
Layer tortilla chips on a large foil tray, sprinkling shredded cheese evenly. Top with cooked beef and shrimp, then bake at 375°F (190°C) for 8–10 minutes until cheese melts perfectly. Watch closely to avoid overcooking and soggy chips.
- Add Fresh Toppings and Serve
Once baked, scatter diced tomatoes, red onion, cilantro, jalapeños, and green onions over the nachos. Add a generous dollop of sour cream in the center to provide creamy balance to the bold, hearty flavors layered on each chip.
- To maintain wing crispiness, make sure the glaze is thick and briefly broil or bake after glazing.
- Prepare nacho toppings beforehand but bake nachos last minute for maximum crunch.
- Adjust spice levels by adding or omitting chili flakes, jalapeños, or spicy cheese.
Storage Tips
Store leftover wings and glaze separately in airtight containers to preserve texture; reheat wings in the oven for best results. Nachos are best enjoyed fresh but leftover toppings can be refrigerated for up to 2 days.
Serving Suggestions
Serve this platter steaming hot with extra lime wedges, guacamole, and salsa on the side to enhance freshness. Complement with cold sodas, iced tea, or a light beer for a perfect casual feast.
- Pat wings dry thoroughly before seasoning to maximize crispiness.
- Simmer glaze gently and watch carefully to prevent burning and bitterness.
- Use a large baking tray or foil pan for even heat distribution and easy cleanup.
FAQs
- Can I fry the wings instead of baking?
Absolutely. Fry wings at 375°F until golden and cooked through, about 8–10 minutes, then toss in the glaze for that sticky finish.
- Can I use frozen shrimp?
Yes, just thaw the shrimp completely and pat dry prior to cooking to get a nice sear rather than steaming them.
- How do I keep wings crispy after glazing?
Ensure the glaze is thick, not watery, and return wings to high heat briefly to caramelize and seal crispness.
- Can I make this for a party?
Definitely double or triple the recipe using multiple trays. It’s a guaranteed crowd-pleaser that disappears fast.
- Can I substitute the ground beef for another protein?
Yes, ground turkey or chicken work well for a lighter option. For vegetarians, use seasoned beans or plant-based crumbles.
- What cheese works best for the nachos?
Mozzarella melts beautifully, but Mexican cheese blends or pepper jack add extra flavor and spice.
- How spicy are these dishes?
Moderate. You can easily adjust heat by adding or removing chili flakes and jalapeños to suit your taste.
Sticky Glazed Wings & Loaded Nachos
Equipment
- 1 oven for baking wings and nachos
- 1 air fryer optional, for extra crispy wings
- 1 saucepan for cooking wing glaze
- 1 skillet for sautéing shrimp and ground beef
- 1 large foil tray for assembling and baking nachos
Ingredients
- 2 lbs chicken wings split, tips removed
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1/2 cup honey
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 1 tablespoon ketchup
- 1 teaspoon chili flakes optional
- 1 large bag tortilla chips
- 1/2 lb shrimp peeled and deveined
- 1/2 lb ground beef
- 1 teaspoon taco seasoning
- 1 teaspoon cumin
- 1 cup shredded mozzarella or Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- Sliced jalapeños to taste
- 2 –3 green onions sliced
- Sour cream for topping
Instructions
- Preheat oven to 400°F (200°C). Pat chicken wings dry and season with salt, pepper, garlic powder, smoked paprika, and olive oil.
- Bake wings for 40–45 minutes, flipping halfway, until golden and crispy. Alternatively, air fry at 380°F for 22–25 minutes.
- Meanwhile, prepare glaze by simmering honey, soy sauce, brown sugar, garlic, ketchup, and chili flakes in a saucepan for 5–7 minutes until glossy and thickened.
- Toss baked wings in the glaze or brush generously, then return to oven for 5 minutes to caramelize.
- Season shrimp with salt and a pinch of cumin. Sauté shrimp in a hot pan with oil for 2–3 minutes per side until pink and slightly charred. Remove and set aside.
- In the same pan, cook ground beef with taco seasoning until browned and crumbly.
- Arrange tortilla chips in a large foil tray. Sprinkle cheese evenly over chips, then top with cooked beef and shrimp.
- Bake nachos at 375°F (190°C) for 8–10 minutes until the cheese melts.
- Remove nachos from oven and top with diced tomatoes, red onion, cilantro, sliced jalapeños, green onions, and a dollop of sour cream in the center.
- Serve the platter hot with optional sides like guacamole, salsa, or lime wedges.
Notes
- Wings can be fried instead of baked for faster cooking.
- Make glaze a day ahead for enhanced flavor.
- Assemble nachos just before baking to keep chips crisp.
- Double recipe for larger gatherings.
- Adjust spiciness by adding hot sauce or pepper jack cheese.
