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Sticky Glazed Chicken Wings & Loaded Shrimp Nachos

Sticky Glazed Wings & Loaded Nachos

Enjoy sticky glazed chicken wings with a sweet-savory glaze paired with loaded shrimp and beef nachos topped with fresh veggies and sour cream for a bold, crowd-pleasing platter.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Appetizer, dinner
Cuisine American
Servings 5 people
Calories 780 kcal

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.