Pin Recipe My cousin showed up to a backyard gathering with a container of homemade guava paste, insisting it belonged on chicken wings. I was skeptical—tropical fruit and BBQ sauce seemed like an odd couple—but one bite changed everything. The sweetness of guava melted into smoky paprika, and suddenly I understood why she was so confident. These wings became my go-to when I needed something that felt special without requiring me to spend hours in the kitchen.
I made these for the first time on a humid August evening when my brother-in-law mentioned he'd never had anything with guava in it. Watching his face light up after that first wing made me realize this recipe does more than just feed people—it introduces them to flavor combinations they didn't know they were missing. He ended up bringing home leftovers and texting me three days later asking if I could make them again for his office lunch.
Ingredients
- Chicken wings (1.2 kg / 2.5 lbs): Ask your butcher to split them at the joints and remove the tips—it makes a huge difference in texture and cooking time, plus you'll get those crispy edges that make people fight over the last one.
- Salt and black pepper: These aren't just background flavor; they season the skin before roasting, which creates that golden, savory foundation the glaze sticks to.
- Vegetable oil (1 tbsp): A light coating helps the wings brown evenly and prevents them from drying out during the initial roast.
- Guava paste or jelly (½ cup): This is your secret weapon—it brings natural sweetness and tropical brightness that regular BBQ sauce can't achieve on its own, and it melts into a glossy coating.
- BBQ sauce (½ cup): Use whatever brand you trust; it anchors the guava with smoky depth and keeps the glaze from being one-dimensional.
- Honey (2 tbsp): Beyond sweetness, honey helps the glaze caramelize under the broiler and gives it that beautiful burnished finish.
- Apple cider vinegar (1 tbsp): This cuts through the richness and adds a subtle tang that keeps the wings from tasting cloying.
- Soy sauce (1 tbsp): It brings umami and a salty punch that makes every layer of flavor pop—don't skip this.
- Smoked paprika (1 tsp): This is where the smoke lives, giving the glaze a campfire quality that feels intentional and complex.
- Garlic powder (½ tsp): A quiet but essential player that adds savory depth without overpowering the fruit flavors.
- Cayenne pepper (¼ tsp, optional): If your crowd likes heat, this wakes everything up; if not, leave it out and the wings will still be incredible.
Instructions
- Heat your oven and set up your stage:
- Get that oven to 220°C (425°F) and line your baking sheet with foil, then top it with a wire rack. This setup is non-negotiable if you want wings that crisp on both sides—the rack keeps air circulating underneath, so you don't end up with soggy bottoms.
- Dry those wings thoroughly:
- Pat each wing with paper towels until they're genuinely dry—moisture is the enemy of crispy skin. Toss them in a bowl with salt, pepper, and a light drizzle of oil until every piece is coated, which takes about a minute if you're methodical.
- Roast until golden and crispy:
- Spread the wings in a single layer on the rack (don't crowd them) and roast for 35 to 40 minutes, flipping halfway through. You'll know they're ready when the skin turns golden brown and looks like it might shatter if you bend it.
- Make the glaze while wings cook:
- In a small saucepan over medium heat, combine the guava paste, BBQ sauce, honey, vinegar, soy sauce, and all your spices. Whisk constantly—the guava will start out clumpy but melts into a silky, glossy glaze in about 3 to 5 minutes. Smell this moment; it's pure magic.
- First glaze coat:
- Once the wings come out of the oven, transfer them to a large bowl and pour half the glaze over them. Toss gently but thoroughly so every piece gets coated, which usually takes about a minute of gentle tossing.
- Caramelize under the broiler:
- Return the glazed wings to the rack and slide them under a hot broiler for 2 to 3 minutes. Watch them closely—you want the glaze to bubble and deepen in color, not char. This is what makes them shine.
- Final toss and serve:
- Pull the wings out, let them cool for just a moment so you don't burn your hands, then toss them with the remaining glaze. Serve hot, scattered with fresh cilantro or sliced green onions if you have them on hand.
Pin Recipe Last summer, I made these wings for a small dinner party on my apartment's tiny balcony, and a neighbor leaned over the railing asking what smelled so incredible. By the time those wings came off the broiler, there were three extra people on the balcony, and somehow I became the person known for these wings instead of anything else I cook. It taught me that food has a way of creating moments you don't plan for.
The Secret to Crispy Wings
The wire rack is everything—it lifts the wings off the hot pan so air circulates underneath, crisping the skin all over instead of leaving you with a steamed, soggy bottom. I learned this the hard way by cooking wings directly on the baking sheet and wondering why the underside felt limp. Invest in a decent rack if you don't have one; it's the difference between wings that disappoint and wings that remind people why they came to your gathering.
Playing with the Guava Glaze
Guava paste is wonderfully distinctive, but it's also forgiving if you want to adapt it. Mango preserves bring a brighter, slightly more floral sweetness, while apricot jam adds a deeper earthiness that some people prefer. I once swapped in passion fruit syrup because that's what I had, and honestly, it was phenomenal—tropical, tart, and unexpected. The core of the recipe (BBQ sauce, vinegar, soy sauce, and smoked paprika) is what holds everything together, so feel confident experimenting with the fruit component.
Serving and Pairing Ideas
These wings stand alone beautifully, but I've found they're even better when you give people something cool to balance the heat—a cold beer cuts through the sweetness perfectly, and a chilled rosé somehow makes the guava sing in unexpected ways. One friend mentioned that these pair surprisingly well with a spicy mango salad or simple coleslaw on the side, which clears your palate and lets you come back for another wing without flavor fatigue.
- Serve them immediately while the glaze is still glossy and the skin is actively crispy, because they soften as they cool.
- Have extra napkins nearby because these are sticky-delicious, not elegant finger food, and nobody will regret the mess.
- Leftover wings taste good cold the next day, but reheating them briefly in a 180°C oven restores that crispy texture.
Pin Recipe These wings have quietly become my signature move—the thing people ask for and remember long after the gathering ends. There's something joyful about serving food that feels both thoughtful and effortless.
Recipe FAQs
- → Can I make these wings in an air fryer?
Yes, cook wings at 200°C (400°F) for 20-25 minutes, shaking halfway. Add glaze during the last 2-3 minutes and increase heat to caramelize.
- → What can I substitute for guava paste?
Apricot preserves, mango jelly, or even pineapple jam work well as substitutes. They'll provide similar sweetness and fruitiness to the glaze.
- → How do I store and reheat leftovers?
Store cooled wings in an airtight container for up to 3 days. Reheat at 180°C (350°F) for 10-12 minutes until crispy and heated through.
- → Can I make the glaze ahead of time?
Absolutely. Prepare the glaze up to 3 days in advance and store in the refrigerator. Reheat gently on the stove before tossing with wings.
- → How can I make these extra crispy?
Let wings air-dry uncovered in the refrigerator for 1-2 hours before cooking. This removes excess moisture and promotes crispy skin.
- → Is the glaze spicy?
The cayenne adds mild heat. For more spice, increase cayenne or add hot sauce. For a mild version, omit the cayenne entirely.