Loaded Nachos Platter with Shrimp and Glazed Chicken Wings

Ingredients

Preheat your oven to 400°F (200°C) or prepare your air fryer to 380°F (190°C).
Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.
Toss the wings in olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
Arrange the wings in a single layer on a parchment-lined baking sheet or in the air fryer basket. Bake or air fry for 25 to 30 minutes, flipping halfway through, until the skin is golden-brown and crispy.
Toss the cooked wings in your favorite sweet chili or barbecue glaze until glossy and fully coated. Set aside and keep warm.

Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until completely browned.
Drain any excess grease. Stir in the taco seasoning and 2 tablespoons of water. Simmer for 3 to 4 minutes until thick and flavorful. Remove from heat.

In the same skillet, melt a tablespoon of butter over medium-high heat. Season the shrimp lightly with a pinch of salt, pepper, and a dash of leftover taco seasoning.
Add the shrimp to the pan in a single layer. Sear for 2 minutes on each side until pink, opaque, and beautifully caramelized. Remove from heat.

Preheat your oven’s broiler on high.
On a large, oven-safe serving platter or baking sheet, spread out an even layer of tortilla chips.
Scatter the seasoned ground beef evenly across the chips.
Generously cover the chips and beef with the shredded Mexican blend cheese.
Place the platter under the broiler for 2 to 3 minutes, watching closely, until the cheese is completely melted and bubbly.

Remove the hot nacho platter from the oven.
Artistically nestle the seared garlic-butter shrimp all over the top of the loaded nachos.
Dollop a generous scoop of sour cream right in the center, and garnish with fresh pico de gallo, sliced jalapeños, chopped cilantro, and sliced green onions.
Arrange the sticky glazed chicken wings in a neat, overlapping section directly beside or framing the nacho platter on the serving tray. Serve immediately while hot!

Keep Chips Crispy: If you are worried about soggy chips, bake the cheese and beef on a separate foil-lined sheet, then transfer the hot, loaded layer directly onto your final serving platter before adding the fresh toppings.
Wing Crispiness: For ultra-crispy wings without deep-frying, baking powder (aluminum-free) mixed into the dry rub can help break down peptide bonds in the skin for an extra crunchy texture.

Note: Values are estimated per serving based on a recipe yielding 8 total servings.