Guava BBQ Glazed Chicken Wings (Print)

Tender roasted wings glazed with homemade guava BBQ sauce for a sweet-smoky tropical twist.

# Components:

→ Chicken

01 - 2.5 lbs chicken wings, split at joints, tips removed
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 1 tablespoon vegetable oil

→ Guava BBQ Glaze

05 - 0.5 cup guava paste or guava jelly
06 - 0.5 cup BBQ sauce
07 - 2 tablespoons honey
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon soy sauce
10 - 1 teaspoon smoked paprika
11 - 0.5 teaspoon garlic powder
12 - 0.25 teaspoon cayenne pepper

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
02 - Pat wings dry with paper towels. Toss in a large bowl with salt, black pepper, and vegetable oil until evenly coated.
03 - Arrange wings in a single layer on the rack. Roast for 35 to 40 minutes, turning halfway through, until golden and crisp.
04 - Combine guava paste, BBQ sauce, honey, apple cider vinegar, soy sauce, smoked paprika, garlic powder, and cayenne in a small saucepan. Cook over medium heat, whisking until guava melts and glaze is smooth, approximately 3 to 5 minutes. Remove from heat.
05 - Transfer roasted wings to a large bowl. Pour half the glaze over wings and toss to coat evenly.
06 - Return wings to the rack and broil for 2 to 3 minutes until caramelized.
07 - Toss wings with remaining glaze before serving. Serve hot, garnished with chopped cilantro or green onions if desired.

# Expert Advice:

01 -
  • The glaze hits that perfect sweet-smoky balance that makes people ask for the recipe before they've even finished eating.
  • These wings get impossibly crispy outside while staying juicy inside, no deep fryer required.
  • Prep is genuinely easy, leaving you time to set up or actually enjoy your guests instead of being stuck in the kitchen.
02 -
  • Don't skip patting the wings dry; wet wings will steam instead of crisp, and that changes everything about the final texture.
  • If your guava paste is thick and stubborn, a splash of water in the saucepan makes it melt faster without thinning the glaze.
  • The broiler step takes discipline because those 2 to 3 minutes fly by and burnt glaze tastes acrid; stay nearby and watch closely.
03 -
  • If the glaze seems too thick once cooled, thin it with a tablespoon of water at a time until it reaches the consistency of honey.
  • Don't crowd the wings on the rack; they need space around each one to crisp properly, so roast in batches if necessary.
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