Guava BBQ Glazed Chicken Wings

The first time I made these wings was for a summer rooftop gathering that stretched late into the evening. I had picked up a jar of guava paste on impulse from the international market, curious about that tropical sweetness meeting smoky barbecue. When the glaze started bubbling on the stove, this incredible fruity aroma filled the entire kitchen and had everyone wandering in asking what smelled so good.

My friend Sarah actually licked the glaze bowl clean that night, which I took as the ultimate compliment. These wings have become my go to for whenever I want something that feels a little fancy but still screams comfort food. The way the glaze caramelizes under the broiler creates these sticky, candied edges that are impossible to resist.

Ingredients

• Chicken wings: The joint tips get removed because they burn, plus splitting them helps everything cook evenly
• Guava paste or jelly: This is the secret ingredient that gives the glaze its distinct tropical sweetness and gorgeous color
• BBQ sauce: Choose a good quality one you already love since it forms the base of the glaze
• Honey: Helps the glaze cling to the wings and contributes to that beautiful caramelized finish
• Smoked paprika: Adds depth and that smoky element without overpowering the guava flavor

Instructions

Get everything ready:

Preheat your oven to 220°C (425°F) and line a baking sheet with foil, then set a wire rack on top for better air circulation.

Season the wings:

Pat the chicken wings completely dry with paper towels, then toss them in a large bowl with salt, black pepper, and vegetable oil until every piece is coated.

Roast until crispy:

Arrange the wings in a single layer on the wire rack and roast for 35 to 40 minutes, flipping them halfway through, until they are golden and crispy all over.

Make the glaze:

While the wings cook, whisk together the guava paste, BBQ sauce, honey, apple cider vinegar, soy sauce, smoked paprika, garlic powder, and cayenne in a small saucepan over medium heat until smooth and bubbly, about 3 to 5 minutes.

First coating:

Transfer the cooked wings to a large bowl, pour half the glaze over them, and toss until every wing is evenly coated.

Caramelize under the broiler:

Return the glazed wings to the wire rack and broil for 2 to 3 minutes until the glaze is bubbling and caramelized in spots.

Final glaze and serve:

Toss the wings one more time with the remaining glaze and serve them hot while they are still sticky and irresistible.

Save Pin

These wings became a tradition for our annual summer kickoff party after that first rooftop night. Something about that sweet and smoky combination just screams warm weather and good company, especially when paired with cold drinks and laughter spilling out onto the patio.

Getting That Perfect Crisp

The wire rack method is absolute magic here because it lets hot air circulate all around the wings. I learned this after years of baking wings directly on sheets where the underside would steam instead of crisp up. The rack also lets all that excess fat drip away, which means you end up with wings that are crispy outside but still juicy inside.

Glaze Secrets

Guava paste can be stubborn to melt, so be patient and keep whisking. The acidity from the apple cider vinegar cuts through the sweetness and keeps the glaze from becoming cloying. I have found that applying the glaze in two stages, first before the broiler and again right before serving, gives you those perfect sticky fingers without burning the sugar.

Serving Ideas

These wings are substantial enough to work as a main course but elegant enough for a cocktail party spread. The tropical profile opens up fun pairing possibilities that go beyond typical barbecue sides.

• Creamy coleslaw with a lime dressing balances the sweetness perfectly
• Grilled pineapple rounds would echo the guava notes beautifully
• Cold beer or crisp white wine help cut through the rich glaze

Save Pin

There is something deeply satisfying about watching people reach for that third wing, their fingers sticky and grins wide. These guava BBQ glazed wings have a way of turning any ordinary Tuesday into a tiny celebration worth savoring.

Recipe FAQs

→ Can I make the glaze ahead of time?

Yes, prepare the glaze up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stove before tossing with the cooked wings.

→ What can I substitute for guava paste?

Apricot preserves, mango jelly, or even pineapple jam work well as alternatives. Each will bring a slightly different tropical note while maintaining the sweet element.

→ How do I get extra crispy skin?

Pat the wings thoroughly dry with paper towels before seasoning. For maximum crispiness, arrange them on a wire rack over a baking sheet to allow air circulation, and let them air-dry uncovered in the refrigerator for 1-2 hours before cooking.

→ Can I grill these instead of baking?

Absolutely. Grill the wings over medium heat for about 20-25 minutes, turning frequently. Brush with the glaze during the last 5 minutes of grilling to prevent burning.

→ Is the glaze spicy?

The cayenne pepper adds mild heat, but it's optional. Without it, the glaze focuses on sweet and smoky flavors. Adjust the amount to suit your preference.