Pin My neighbor knocked on the door one Saturday afternoon with a jar of homemade guava paste and that mischievous grin that meant she'd discovered something I needed to try. She'd spread it on chicken wings the night before, and the smell lingering from her kitchen had apparently been impossible to ignore. That single jar sparked an obsession, and after a few experiments with BBQ sauce and smoke, these guava-glazed wings became the thing people now request when they invite themselves over.
I made these for a surprise birthday gathering once, and watching someone's face light up after the first bite while they tried to guess what made the glaze taste that way reminded me why cooking for people matters. The guava adds this tropical warmth that nobody expects in BBQ wings, and somehow it always becomes the conversation starter that keeps people lingering around the kitchen island.
Ingredients
- Chicken wings, split at joints, tips removed (1.2 kg or 2.5 lbs): Removing the tips makes these easier to eat and ensures even cooking across the pieces that actually matter.
- Salt (1 tsp) and black pepper (½ tsp): Don't skip seasoning the wings directly; it builds flavor into the meat itself, not just coating the surface.
- Vegetable oil (1 tbsp): This helps the wings crisp up beautifully and ensures the salt and pepper stick properly.
- Guava paste or jelly (½ cup): The heart of this glaze; if you can't find guava, apricot or mango preserves work, though the tropical twist gets lost.
- BBQ sauce (½ cup): Pick one you actually enjoy drinking, because that's essentially what you're tasting here.
- Honey (2 tbsp): This balances the heat and acid while helping the glaze caramelize under the broiler.
- Apple cider vinegar (1 tbsp): The secret ingredient that cuts through the sweetness and adds complexity nobody can quite name.
- Soy sauce (1 tbsp): Adds umami depth; use tamari if you need gluten-free.
- Smoked paprika (1 tsp): The backbone of the smoky flavor, worth buying good quality for this.
- Garlic powder (½ tsp) and cayenne pepper (¼ tsp, optional): Garlic powder gives warmth without overpowering; cayenne is there if you want heat.
Instructions
- Heat your oven and prep your stage:
- Get the oven to 220°C (425°F) and line a baking sheet with foil, then set a wire rack on top. This setup is non-negotiable if you want wings that are crispy all over, not sitting in rendered fat.
- Dry and season your wings:
- Pat the wings completely dry with paper towels—this is where crispiness actually happens. Toss them in a bowl with salt, pepper, and oil until everything's evenly coated, then spread them in a single layer on the rack.
- Roast until golden:
- Let them go for 35 to 40 minutes, turning halfway through so both sides get that golden, crispy exterior. You'll know they're ready when the skin looks shattered and bronze.
- Build your glaze:
- While wings cook, combine guava paste, BBQ sauce, honey, vinegar, soy sauce, smoked paprika, garlic powder, and cayenne in a saucepan over medium heat. Whisk until the guava melts and you have a glossy, smooth glaze (about 3 to 5 minutes).
- First coat and broil:
- Transfer cooked wings to a bowl, pour half the glaze over, and toss well. Return them to the rack and broil for 2 to 3 minutes until the glaze caramelizes and sticks.
- Final toss and serve:
- Toss with the remaining glaze and serve hot, optionally garnished with cilantro or green onions.
Pin There's something about glazed wings that transforms them from simple protein into an event, especially when people realize the glaze tastes nothing like regular BBQ. I've served these at backyard cookouts, game-day gatherings, and casual dinners, and they've yet to disappoint or go uneaten.
Why This Glaze Works
The guava brings natural sweetness and a subtle tropical complexity that plays perfectly against smoky paprika and the tang of apple cider vinegar. Honey ensures everything caramelizes beautifully under heat, while soy sauce adds depth that keeps the glaze from tasting one-dimensional. Each component has a job, and when you broil it all together on hot wings, the flavors deepen and cling to the skin in that irresistible sticky-crispy way.
Timing and Temperature Tips
The 425°F temperature is specifically chosen to render fat and crisp skin without drying out the meat, which happens surprisingly fast at higher heats. If your wings aren't looking golden after 35 minutes, give them another 5, but don't go much beyond 40 or the meat starts getting tough. The broil step at the end is what makes these shine, transforming the glaze from glossy to caramelized, so don't skip it even if the wings look done.
Variations and Make-Ahead Tricks
These wings are forgiving enough to work with different fruits; mango or apricot preserves create equally delicious versions, though the flavor profile shifts slightly. You can season and prepare the wings hours ahead, even letting them air-dry uncovered in the fridge for 1 to 2 hours if you want extra crispiness. The glaze can be made the day before and reheated gently before tossing, which means you're mostly just managing timing on the day of.
- Make the glaze ahead and store it in the fridge for up to 3 days, then gently warm it before using.
- Swap guava jelly for guava paste if you prefer a smoother, less chunky glaze texture.
- Serve cold leftovers the next day as they are, or reheat gently in a low oven to restore some crispiness.
Pin These guava BBQ wings have a way of making any gathering feel a little more special, even if it's just for you on a regular weeknight. Once you make them, you'll understand why my neighbor originally appeared at my door with that jar.
Recipe Questions
- → What makes guava BBQ glaze different from regular BBQ sauce?
Guava adds natural sweetness and fruity tropical notes that complement the smoky BBQ base. The fruit paste creates a thicker, stickier glaze that caramelizes beautifully under high heat, giving wings a glossy finish and complex flavor profile.
- → Can I make these wings ahead of time?
You can season and roast the wings up to a day in advance. Store them in the refrigerator and reheat at 200°C (400°F) for 10 minutes before glazing. The sauce is best made fresh but can be prepared up to 3 days ahead and stored in an airtight container.
- → What can I substitute for guava paste?
Apricot preserves, mango jam, or even pineapple jelly work well as substitutes. Each brings slightly different sweetness levels and fruity notes, but all create that delicious sticky glaze texture you're looking for.
- → How do I get extra crispy wings?
Pat wings completely dry before seasoning. For maximum crispiness, arrange them on a wire rack over a baking sheet—this allows air circulation and prevents steaming. The air-drying method in the fridge for 1-2 hours before roasting also helps achieve restaurant-quality crunch.
- → Is the glaze spicy?
The glaze has mild heat from cayenne pepper, which is optional. The smoked paprika adds smokiness rather than spice. You can easily adjust the heat level by adding more or less cayenne, or omit it entirely for a family-friendly version.
- → What sides pair well with these wings?
Crisp coleslaw, potato salad, or roasted vegetables balance the sweet glaze perfectly. For a tropical theme, serve with grilled pineapple or mango salsa. They're also great alongside classic game day fare like nachos or loaded fries.