Guava BBQ Glazed Chicken Wings (Printable)

Tender wings roasted until golden, then coated in a tropical guava BBQ glaze with honey, smoked paprika, and a hint of cayenne.

# 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, optional

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with foil and position a wire rack on top.
02 - Pat chicken 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 crispy.
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 melts and glaze reaches a smooth consistency, about 3 to 5 minutes. 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 the glaze caramelizes.
07 - Toss wings with remaining glaze before serving. Serve hot, optionally garnished with chopped cilantro or green onions.

# Expert Hints:

01 -
  • Guava paste transforms ordinary BBQ into something that tastes like a secret, sweet without being cloying, smoky without losing the tropical soul.
  • These wings are crispy on the outside and juicy inside, which honestly feels like winning the lottery every single time.
  • You make the glaze in under five minutes, so the hard part is just resisting the urge to eat them straight from the oven.
02 -
  • If your wings are wet when they hit the oven, you'll end up with steamed disappointment instead of crispy magic—I learned this the hard way and swore I'd never skip the paper towel step again.
  • Broiling at the end is what transforms good wings into unforgettable ones, so don't be tempted to skip it or do it longer than 3 minutes, because burnt glaze is regret on a plate.
03 -
  • Make your glaze ahead of time and store it in a jar in the fridge—it actually tastes better the next day after the flavors get to know each other.
  • If you're doubling the recipe for a crowd, resist the urge to crowd the baking sheet because cramped wings steam instead of crisp, so work in batches if you have to.
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