Guava BBQ Glazed Chicken Wings (Printable)

Tender roasted wings glazed with sweet guava BBQ sauce for a smoky, tropical finish.

# Ingredient List:

→ 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. 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 35-40 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 pepper in a small saucepan. Cook over medium heat, whisking until the guava dissolves and glaze reaches a smooth consistency, approximately 3-5 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 glazed wings to the rack and broil for 2-3 minutes until the glaze caramelizes and darkens slightly.
07 - Toss wings with remaining glaze before serving. Serve immediately while hot, optionally garnished with chopped cilantro or green onions.

# Expert Tips:

01 -
  • The guava brings an unexpected sweetness that makes people actually remember your wings instead of just eating them.
  • Everything happens on one sheet pan with minimal cleanup, so you can actually enjoy your guests instead of standing at the sink.
  • The broiler step at the end creates this gorgeous caramelized shell that tastes way more complicated than it actually is.
02 -
  • Don't skip patting the wings dry, wet skin will steam instead of crisp and you'll wonder why everyone else makes better wings than you.
  • The glaze seizes up fast once it cools, so pour it while it's still warm and working or you'll end up with guava chunks instead of a smooth coating.
03 -
  • Air-dry your wings uncovered in the fridge for 1 to 2 hours before roasting if you want them so crispy they shatter, the cold and air do more work than you'd expect.
  • If guava paste is hard to find in your area, apricot or mango preserves create a different but equally delicious version of these wings.
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