Guava BBQ Chicken Wings (Printable)

Juicy wings coated in a sweet smoky guava BBQ glaze, ideal for sharing and casual meals.

# 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, optional

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with aluminum foil and position a wire rack on top.
02 - Pat wings dry with paper towels. In a large bowl, toss wings 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 crispy.
04 - While wings roast, 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 for 3 to 5 minutes until guava melts and glaze reaches a smooth consistency. Remove from heat.
05 - Transfer roasted wings to a large bowl. Pour half the glaze over wings and toss thoroughly to coat.
06 - Return glazed wings to the rack and broil for 2 to 3 minutes until caramelized.
07 - Toss wings with remaining glaze before serving. Serve hot, optionally garnished with chopped cilantro or green onions.

# Expert Hacks:

01 -
  • The glaze is glossy and caramelized without being overly sticky or cloying like some store-bought versions.
  • Game day suddenly feels special because these wings taste tropical yet familiar, sweet yet savory, approachable yet memorable.
02 -
  • The wire rack is non-negotiable if you want crispy skin all over; sitting on foil means the bottoms steam instead of roast.
  • Don't skip patting the wings dry—this single step makes more difference than any fancy technique or expensive ingredient.
03 -
  • Air-dry the wings uncovered in the fridge for 1 to 2 hours before roasting if you have the time; it takes crispiness to another level entirely.
  • Make the glaze before you start roasting so it's ready the moment the wings are done, capturing that beautiful heat and ensuring the coating sets evenly.
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