Guava BBQ Glazed Chicken Wings (Printable)

Crispy wings with sweet guava BBQ glaze, perfect for gatherings and game days.

# 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

# How to Make It:

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 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 in a small saucepan. Cook over medium heat, whisking until the guava melts and glaze reaches smooth consistency, approximately 3 to 5 minutes. Remove from heat.
05 - Transfer roasted wings to a large bowl. Pour half the glaze over wings and toss to coat thoroughly.
06 - Return glazed wings to the rack and broil for 2 to 3 minutes until glaze caramelizes.
07 - Toss wings with remaining glaze before serving. Serve hot, optionally garnished with chopped cilantro or green onions.

# Expert Hints:

01 -
  • The glaze caramelizes into this addictive sweet-smoky coating that tastes way more complicated than it actually is.
  • Wings come out crispy on the outside, juicy within, and somehow nobody can eat just one.
  • You'll have the whole crowd asking for the recipe before the platter is even half empty.
02 -
  • The wire rack is non-negotiable—it's the difference between crispy wings and soggy, steamed ones sitting in pooled fat.
  • Don't skip turning wings halfway through roasting, or you'll end up with one side golden and the other pale and disappointing.
03 -
  • Make the glaze ahead of time and store it in the fridge—it actually tastes better when the flavors have time to meld, and it makes the cooking process faster on the day.
  • If your glaze seems too thick when you reheat it, add a splash of water or apple cider vinegar to loosen it up to a brushable consistency.
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