Guava BBQ Glazed Chicken Wings (Printer-Friendly)

Crispy wings with sweet smoky guava BBQ glaze

# What You Need:

→ 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 position a wire rack on top.
02 - Pat wings dry with paper towels. Place in a large bowl and toss with salt, black pepper, and vegetable oil until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Roast for 35-40 minutes, turning halfway through, until golden and crispy.
04 - Combine guava paste, BBQ sauce, honey, apple cider vinegar, soy sauce, smoked paprika, garlic powder, and cayenne pepper in a small saucepan. Cook over medium heat while whisking until guava melts and glaze achieves smooth consistency, approximately 3-5 minutes. Remove from heat.
05 - Transfer roasted wings to a large bowl. Pour half of the prepared glaze over wings and toss until fully coated.
06 - Return glazed wings to the wire rack and broil for 2-3 minutes until glaze caramelizes.
07 - Toss wings with remaining glaze. Serve immediately while hot, optionally garnished with fresh cilantro or green onions.

# Expert Suggestions:

01 -
  • The guava glaze creates this unexpected sweet-savory magic that makes people ask for the recipe before they've even finished eating.
  • These wings get crispy skin and juicy meat without any fussing or special techniques, just honest oven roasting.
  • It's one of those dishes that feels fancy enough for guests but casual enough for a Tuesday night with cold drinks.
02 -
  • Don't skip patting the wings dry or you'll end up with soggy skin, and that's not what we're after here.
  • The guava paste can clump if your heat is too high, so keep it at medium and stir constantly until it's silky.
  • If you have time, air-dry your prepped wings in the fridge for an hour or two before roasting; the difference in crispiness is real.
03 -
  • If you're nervous about the glaze scorching under the broiler, keep a close eye on it and pull it out the second the edges turn deep brown; it'll keep cooking slightly from residual heat.
  • Room-temperature wings coat more evenly with glaze than cold ones, so pull them out a few minutes before tossing if you've got time.
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