Guava BBQ Chicken Wings

My neighbor Marco showed up one afternoon with a bag of fresh guavas from his tree, insisting I do something bold with them. I'd been making the same old wings for years, and something about that tropical fruit sparked an idea. What if sweetness met smoke, what if guava could somehow bridge that gap between backyard barbecue and something unexpected? That first batch came out glistening and golden, and before I could even plate them properly, Marco had already grabbed three.

I made these for my daughter's eighteenth birthday party, and watching her friends gravitate toward the wing station while barely touching the other appetizers told me everything. One kid actually asked for the recipe to send to his mom, which still makes me smile when I think about it.

Ingredients

• Chicken wings (2.5 lbs), split at joints: Buy them pre-separated if you're short on time, but splitting them yourself takes just a few minutes and gives you those crispy tips to snack on while you cook.
• Salt and black pepper: These aren't afterthoughts; they're the foundation that makes every other flavor pop through.
• Vegetable oil (1 tbsp): Just enough to help the wings brown evenly without making them greasy.
• Guava paste or jelly (½ cup): The star of the show—smooth and tropical, it melts into the glaze and gives it body that BBQ sauce alone can't achieve.
• BBQ sauce (½ cup): Use whatever brand you love; this is your shortcut to depth and smokiness.
• Honey (2 tbsp): Brings richness and helps the glaze caramelize beautifully under the broiler.
• Apple cider vinegar (1 tbsp): Cuts through the sweetness with a gentle tang that keeps things balanced.
• Soy sauce (1 tbsp): Adds umami and saltiness that makes you crave the next bite.
• Smoked paprika (1 tsp): This is where the smoke lives; don't skip it or substitute lightly.
• Garlic powder (½ tsp): Whispers savory notes without overpowering the guava.
• Cayenne pepper (¼ tsp, optional): A whisper of heat that lingers pleasantly in the background.

Instructions

Get your oven ready and prep your stage:

Preheat to 425°F and line your baking sheet with foil, then top it with a wire rack. This setup is what separates sticky-bottomed wings from crispy, golden ones.

Dry those wings like you mean it:

Pat them with paper towels until they feel almost squeaky—moisture is the enemy of crispiness. Toss them in a bowl with salt, pepper, and just a touch of oil until everything's evenly coated.

Roast until golden and beckoning:

Spread the wings in a single layer and let them roast for 35 to 40 minutes, flipping halfway through. You'll know they're ready when the skin is blistered and the color is deep golden brown.

Build your glaze while wings cook:

In a small saucepan over medium heat, whisk together guava paste, BBQ sauce, honey, apple cider vinegar, soy sauce, smoked paprika, garlic powder, and cayenne. Watch as the guava melts into the sauce, turning it glossy and fragrant—this takes about 3 to 5 minutes. The kitchen will smell incredible.

Coat and caramelize:

Transfer your hot wings to a bowl, pour half the glaze over them, and toss until every piece glistens. Return them to the rack and slide under the broiler for 2 to 3 minutes until the glaze bubbles and caramelizes at the edges.

Final toss and serve:

Give them one last toss with the remaining glaze and serve while they're still steaming. A sprinkle of fresh cilantro or green onions adds color and a bright note.

Pinterest

There's something about feeding people food that surprises them that makes cooking feel less like a chore and more like magic. These wings have that power—they taste elegant enough to impress, but casual enough that everyone relaxes and reaches for seconds without hesitation.

The Guava Secret

When I first started cooking with guava paste, I treated it like an exotic ingredient that needed careful handling. Then I realized it just wants to melt into warm liquids and become part of something bigger, not stay precious and separate. That mindset shift changed everything about how I build this glaze.

Timing and Temperature Matter

Roasting at 425°F is hot enough to render the fat and crisp the skin, but not so brutal that the meat dries out before the skin has time to blister. The broiler finish at the very end is the final flourish—it caramelizes the glaze and creates those irresistible sticky, dark patches that everyone fights over.

Making It Your Own

The beauty of this recipe is how forgiving it is when you want to play around. Swap the guava for mango or apricot if that's what you have. Adjust the heat level by adding more or less cayenne depending on who you're feeding. Even the choice of BBQ sauce shifts the whole personality of the dish.

• Guava paste can be found in most grocery stores in the Hispanic or international aisle, and it keeps forever in the pantry.
• If you're making these ahead, glaze and broil them just before serving so they stay crispy and don't get soggy from sitting.
• Leftover glaze is incredible on ribs, pulled pork, or even drizzled over cream cheese and served with crackers.

Pinterest

These wings prove that the best dishes often come from happy accidents and borrowed fruit from a neighbor's tree. Serve them hot, watch people smile, and remember that food is just an excuse to bring everyone closer together.

Recipe FAQs

→ How can I make the wings extra crispy?

Air-dry wings uncovered in the fridge for 1–2 hours before roasting to enhance crispiness.

→ What can I substitute for guava paste?

Apricot or mango preserves work great as alternatives to guava paste while maintaining a fruity sweetness.

→ Can I use gluten-free sauces for this dish?

Yes, using gluten-free BBQ and soy sauces keeps this dish gluten-free without compromising flavor.

→ What is the best way to apply the glaze?

After roasting, toss wings with half the glaze, broil to caramelize, then toss again with remaining glaze for full flavor.

→ What beverages pair well with these wings?

Crisp lagers or chilled rosé wines complement the sweet and smoky flavors beautifully.