Save My neighbor showed up with a bottle of guava nectar one summer afternoon, and I somehow ended up with half a jar of guava paste sitting in my pantry. Instead of letting it gather dust, I wondered what would happen if I swirled it into my go-to BBQ sauce for wings. The result was so unexpectedly good that I've made these wings every time friends gather since. There's something about that tropical sweetness hitting against smoky paprika that just works.
I made these for a casual watch party and someone asked if I'd catered the food. The wings came out crackling and glistening under the broiler light, and honestly, I felt like a better cook than I probably am. Watching people go back for thirds while barely pausing the show told me everything I needed to know.
Ingredients
- Chicken wings (2.5 lbs): Split at the joints with tips removed gives you more surface area for the glaze to cling to, and honestly, those bony tips just get in the way.
- Salt and black pepper: These aren't optional flavor boosters; they're the foundation that stops the wings from tasting one-dimensional.
- Vegetable oil (1 tbsp): This helps the wings crisp up in the oven instead of steaming themselves into submission.
- Guava paste or jelly (½ cup): The star ingredient that gives this its whole personality—it's tropical, slightly floral, and way more interesting than straight-up BBQ sauce.
- BBQ sauce (½ cup): Pick one you actually like drinking, because that's basically what you're getting in every bite.
- Honey (2 tbsp): This adds a roundness to the glaze and helps it caramelize under the broiler without burning.
- Apple cider vinegar (1 tbsp): The acidity cuts through all that sweetness so the glaze doesn't overwhelm your palate.
- Soy sauce (1 tbsp): Brings umami depth and makes people wonder what the secret ingredient is without realizing it's this simple thing.
- Smoked paprika (1 tsp): Even though guava is tropical, the smokiness keeps these wings grounded and savory.
- Garlic powder (½ tsp): A whisper of garlic that enhances everything else without overpowering the guava.
- Cayenne pepper (¼ tsp, optional): Add this only if you want your guests reaching for water between bites.
Instructions
- Heat your oven and prepare:
- Get your oven to 220°C (425°F) and line a baking sheet with foil, then set a wire rack on top. This setup means the wings roast from underneath and above, getting crispy all over instead of sitting in their own rendered fat.
- Dry and season the wings:
- Pat your wings completely dry with paper towels—this step feels tedious but it's the actual secret to crispiness. Toss them in a bowl with salt, pepper, and oil until they're all evenly coated and glistening.
- First roast:
- Spread the wings in a single layer on the rack and roast for 35 to 40 minutes, turning them halfway through. You're looking for golden, crackling skin that's starting to pull away from the bone slightly.
- Build your glaze:
- While wings roast, combine guava paste, BBQ sauce, honey, vinegar, soy sauce, smoked paprika, garlic powder, and cayenne in a small saucepan. Whisk constantly over medium heat until the guava dissolves completely and you've got a smooth, glossy glaze that coats the back of a spoon.
- First glaze coat:
- Transfer your cooked wings to a large bowl and pour about half the glaze over them, then toss gently but thoroughly so every wing gets covered. Return them to the rack with a bit of space between each piece.
- Broil to caramelize:
- Slide the wings under the broiler for 2 to 3 minutes, watching like a hawk because the line between caramelized and burned is thinner than you'd think. You want the glaze to bubble slightly and develop a deeper color.
- Final toss and serve:
- Pull the wings out, let them cool for literally one minute so you don't burn your mouth, then toss them with the remaining glaze. Scatter cilantro or green onions on top if you're feeling fancy, and serve while they're still hot enough to steam off the plate.
Save There was a moment when my brother's six-year-old asked why I was making wings taste like candy, and then ate six of them without stopping. It reminded me that the best recipes are the ones that make people forget to be pretentious and just enjoy the food.
The Crispy-Skin Secret Nobody Talks About
The moment I started patting wings dry before seasoning, everything changed. Most recipes mention this in passing, but it actually matters more than any glaze technique. The drier your wings are at the start, the faster they'll crisp up, and crispiness is non-negotiable for wings.
Why Guava Works Better Than You'd Expect
Guava has this weird magic where it's sweet enough to satisfy people who want something indulgent, but it has enough acidity and complexity that savory-food people don't feel like they're eating dessert. The fruit's natural tartness balances the BBQ sauce perfectly, and when it caramelizes under heat, it deepens into something almost molasses-like that regular marinades can't touch.
Make-Ahead Strategy and Storage
You can prep these wings fully 24 hours ahead, glaze them completely, and just reheat in a 180°C oven for about 10 minutes before serving. The glaze keeps in the fridge for up to a week, which means you could theoretically make a batch on Sunday and serve wings at multiple gatherings without actually cooking multiple times. It's the kind of smart planning that makes entertaining feel effortless instead of exhausting.
- For ultra-crispy wings, let them air-dry uncovered in the fridge for 1 to 2 hours before the first roast.
- If guava paste is impossible to find, apricot or mango preserves work almost identically well.
- Pair these with a crisp lager or chilled rosé to balance all that sweet and smoky intensity.
Save These wings have become my answer to almost every casual gathering because they're easy enough to feel confident, but impressive enough that people assume you're way more skilled in the kitchen than you probably are. That's the real magic of a good recipe.
Questions & Answers
- → Can I make the glaze ahead of time?
Yes, prepare the glaze up to 3 days in advance and store in an airtight container in the refrigerator. Reheat gently on the stove before tossing with the wings.
- → What can I substitute for guava paste?
Apricot preserves, mango jelly, or even pineapple jam work well as substitutes. They provide similar sweetness and fruitiness to balance the BBQ sauce.
- → How do I get extra crispy wings?
Let the wings air-dry uncovered in the refrigerator for 1-2 hours before roasting. This removes surface moisture, helping the skin crisp up beautifully in the oven.
- → Can I grill these instead of baking?
Absolutely. Grill wings over medium-high heat for about 20-25 minutes, turning frequently. Brush with glaze during the last 5 minutes of cooking to prevent burning.
- → Is the glaze spicy?
The glaze has mild heat from cayenne, but you can adjust the spice level by adding more cayenne or a dash of hot sauce to suit your preference.