Guava BBQ Glazed Chicken Wings

My neighbor showed up to a backyard gathering with these golden, sticky wings glazed in something I couldn't quite identify, and within minutes they'd vanished from the platter. When I finally pinned her down for the recipe, she laughed and said it was just guava and BBQ sauce meeting in the middle. That night, I stood in my kitchen testing the balance of sweet and smoky, and realized I'd stumbled onto something that bridges tropical sunshine with weekend cookouts in the most delicious way.

I made this for the first time during a surprise game night, and my partner's face when they bit into one was worth every minute of prep. The kitchen filled with this smoky-sweet smell that had everyone drifting toward the oven before the wings were even done, and by the time I pulled them from the broiler, I knew I'd found something to make again and again.

Ingredients

• Chicken wings (1.2 kg or 2.5 lbs), split at joints with tips removed: This matters because it gives you two pieces per wing instead of three, and those tips (which are mostly bone) won't crisp up properly anyway, so save them for stock.
• Salt and black pepper: These aren't just seasoning; they help draw moisture out so the skin gets that shatter-when-you-bite-it texture.
• Vegetable oil (1 tbsp): Just enough to help everything brown evenly without making the wings greasy, which is the line we're walking.
• Guava paste or jelly (½ cup): The heart of this whole thing, and yes, there's a difference: paste is thicker and more intense, jelly is smoother and melts faster, pick whichever speaks to you.
• BBQ sauce (½ cup): Go with whatever you love because this is personal, and gluten-free versions work perfectly if that matters to you.
• Honey (2 tbsp): This adds shine and helps the glaze caramelize under the broiler, creating that golden crust.
• Apple cider vinegar (1 tbsp): It cuts through the sweetness with just enough tang to keep things balanced and bright.
• Soy sauce (1 tbsp): Brings umami depth that makes people taste something they can't quite name, in the best way.
• Smoked paprika (1 tsp): Gives you campfire flavor without an actual campfire, and it's non-negotiable for me.
• Garlic powder (½ tsp) and cayenne pepper (¼ tsp, optional): A whisper of garlic and a gentle warmth that you can skip if heat isn't your thing.

Instructions

Get your oven ready and prep your stage:

Crank the oven to 220°C (425°F) and line a baking sheet with foil, then set a wire rack right on top. This setup is everything because the rack lets hot air circulate under the wings, crisping them all over without you having to flip a dozen times.

Dry and season your wings:

Pat those wings completely dry with paper towels—this step feels simple but it's the difference between crispy and steamed. Toss them in a bowl with salt, pepper, and oil until each piece is lightly coated and glistening.

Roast until golden:

Spread the wings in a single layer on the rack and let them roast for 35 to 40 minutes, turning them halfway through. You're looking for deep golden color and skin that looks like it'll crackle when you bite into it.

Build your glaze while wings cook:

In a small saucepan over medium heat, whisk together the guava paste, BBQ sauce, honey, vinegar, soy sauce, paprika, garlic powder, and cayenne. Watch it transform from clumpy to silky smooth as the guava melts, about 3 to 5 minutes, then take it off the heat.

First glaze coat and broil:

Transfer your crispy wings to a large bowl, pour half the glaze over them, and toss until every piece is coated. Return them to the rack and slide under the broiler for 2 to 3 minutes until the glaze bubbles and caramelizes into a dark, glossy finish.

Final toss and serve:

Take them out of the broiler, toss with the remaining glaze, and plate them while they're still hot. A sprinkle of cilantro or green onions on top makes them look like you actually tried, and honestly, it does brighten everything up.

Save

There was a moment last summer when my kid bit into one of these wings and their eyes went wide, and they said, "Mom, this is like a party in my mouth." That's when I understood this recipe was more than just dinner, it was a way to make people happy in the simplest, most delicious way possible.

The Sweet-Smoke Balance

The magic of this dish lives in the tension between guava's tropical sweetness and smoked paprika's deep, campfire-like flavor. I learned through trial and error that if you lean too hard into either one, you lose what makes this special. The vinegar and soy sauce are there as quietly as a good friend, making sure nothing overstays its welcome on your palate, and the honey at the end is what ties it all into that glossy, caramelized coating that catches the light.

Wings for Every Occasion

These aren't just game-day wings, though they're perfect for that. I've made them for Christmas parties, casual dinners with friends, even as a way to use up some leftover BBQ sauce and guava jelly that were hanging around my kitchen. The glaze is forgiving enough that you can adjust it to what you have on hand, and the actual cooking is so straightforward that you could walk someone through it over a phone call without breaking a sweat.

Storage and Pairing Wisdom

These wings keep well in the fridge for about three days, and they're surprisingly good cold straight from the container, though reheating them gently in a 180°C oven brings the glaze back to life. Pair them with a crisp lager if you want to complement the smokiness, or try a chilled rosé if the tropical notes are calling to you more that day.

• If guava paste isn't at your store, apricot or mango preserves work beautifully and give the dish a slightly different but equally delicious personality.
• Make double the glaze if you're feeding a crowd, because people will ask for extra, and you'll be glad you have it.
• These wings stay crispy for about 30 minutes after broiling, so time your serving accordingly if you're juggling other dishes.

Save

These wings have become my go-to when I want to impress without stress, and every time I make them, I'm grateful for that neighbor and her kitchen secrets. They're proof that the best dishes often come from happy accidents and the willingness to mix things up.

Recipe FAQs

→ Can I make these wings in an air fryer?

Yes, air fryers work wonderfully for these wings. Cook at 400°F for 22-26 minutes, shaking halfway through. Brush with glaze during the last 2 minutes and finish with a quick broil or air fry at 400°F for another 2 minutes for caramelization.

→ Where can I find guava paste?

Guava paste (also called goiabada) is typically found in the Latin or international aisle of most grocery stores. It's also available at Hispanic markets, specialty food stores, and online retailers. Guava jelly makes an excellent substitute if paste is unavailable.

→ How do I store and reheat leftovers?

Store cooled wings in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 10-15 minutes until hot and slightly crisped, or microwave in 30-second intervals. Avoid reheating with glaze already applied if you want to maintain crispiness.

→ Can I make the glaze spicier?

Absolutely. Increase the cayenne pepper to ½ teaspoon for noticeable heat, or add 1-2 teaspoons of hot sauce to the glaze mixture. Sriracha, chipotle powder, or minced fresh jalapeño also work well for adding different dimensions of spice.

→ What can I substitute for guava?

Apricot preserves, mango jam, or even pineapple jelly work beautifully as alternatives. Each brings its own tropical sweetness while maintaining the fruit-forward character of the glaze. The cooking method remains the same regardless of which fruit preserve you choose.

→ Why use a wire rack for roasting?

A wire rack allows hot air to circulate completely around the wings, promoting even cooking and rendering excess fat drips away. This results in uniformly crispy skin on all sides without needing to flip constantly. If you don't have a rack, line your baking sheet with foil and place wings on a lightly oiled foil-lined sheet.