Guava BBQ Glazed Chicken Wings (Printer-friendly)

Crispy wings with tropical guava BBQ glaze, ready in 55 minutes.

# What You'll 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, gluten-free variety
07 - 2 tablespoons honey
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon soy sauce, gluten-free variety
10 - 1 teaspoon smoked paprika
11 - 0.5 teaspoon garlic powder
12 - 0.25 teaspoon cayenne pepper, optional for heat

# How To Make It:

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. 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 constantly 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 and toss to coat thoroughly.
06 - Return glazed wings to the rack and broil for 2 to 3 minutes until caramelized and lacquered.
07 - Toss wings with remaining glaze before serving. Serve hot, optionally garnished with fresh cilantro or sliced green onions.

# Expert Advice:

01 -
  • The guava glaze strikes that perfect balance between sweet and savory without tasting like a dessert masquerading as dinner.
  • These wings actually stay crispy even when coated, thanks to the broiler finish at the end.
  • You can make the glaze ahead and just reheat it, which means less chaos when guests arrive.
02 -
  • Don't skip the first roast step thinking you'll just rely on the broiler; you need that initial cooking to render the fat and get the skin crispy before the glaze goes on.
  • Guava paste can be stubborn and lumpy until it hits the heat, so whisk constantly and don't assume it's going to magically smooth itself out.
03 -
  • Don't use cheap vegetable oil for that first toss; use something with a high smoke point like avocado or canola so the wings get properly golden without the oil burning off.
  • If your glaze seems too thick after it cools, thin it with a tablespoon of water or apple cider vinegar and it'll coat smoothly again.
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