Guava BBQ Glazed Chicken Wings (Printable)

Tender wings glazed with a sweet smoky guava BBQ sauce, perfect for sharing at events.

# 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
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 aluminum foil and position a wire rack on top.
02 - Pat wings dry using 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 prepared 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 pepper in a small saucepan. Cook over medium heat, whisking constantly for 3 to 5 minutes until guava melts and glaze becomes smooth. Remove from heat.
05 - Transfer roasted wings to a large bowl. Pour half the glaze over wings and toss until evenly coated.
06 - Return glazed wings to the rack and broil for 2 to 3 minutes until glaze caramelizes.
07 - Toss wings with remaining glaze and transfer to serving platter. Serve hot, optionally garnished with fresh cilantro or green onions.

# Expert Tips:

01 -
  • The guava paste transforms ordinary wings into something that tastes fancy without requiring fancy technique.
  • They come together in under an hour, making them perfect for unexpected guests or when you need a crowd pleaser.
  • That caramelized glaze gets slightly charred under the broiler, creating a contrast between crispy, sticky, and tender that's genuinely addictive.
02 -
  • If your glaze looks too thick when mixing, a tablespoon of water helps it flow better and coat the wings more evenly.
  • The wire rack is genuinely non negotiable for crispy wings, because sitting directly on a baking sheet leaves them damp on the bottom.
03 -
  • If you have time, air dry the wings uncovered in your fridge for 1 to 2 hours before roasting—they'll crisp up even more dramatically.
  • Make the glaze ahead of time and keep it in the fridge, then just reheat gently before using, which saves you mental energy on day of.
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