Save My neighbor showed up at my door one afternoon with a jar of guava paste and zero expectations, just asking if I knew what to do with it. I'd never cooked with guava before, but something about that tropical sweetness mixed with my go-to BBQ sauce felt like it was meant to happen. Those first wings came out of the oven sticky, caramelized, and so unexpectedly good that I made them again the next weekend for a casual gathering. Now they're what people ask for, and honestly, I love how a random ingredient turned into something everyone reaches for first.
I made these for a game day last fall when my kitchen was cramped with friends, everyone talking over each other and stealing wings right off the cooling rack. The smell had drawn people in from the living room—that smoky-sweet perfume filling the whole house. One friend bit into one and just went quiet, the way people do when food surprises them in a good way, then asked for the recipe before he'd even finished chewing.
Ingredients
- Chicken wings (2.5 lbs): Make sure they're split at the joints with tips removed—this matters because the smaller pieces cook evenly and get that crucial crispy texture without drying out.
- Salt and black pepper: These aren't just background flavors; they wake up the savory side of the glaze and balance all that sweet tropical fruit.
- Vegetable oil: A light coating helps the seasoning stick and creates that golden, crackling skin you're after.
- Guava paste or jelly: This is the star—it melts into the BBQ sauce and creates this silky, glossy coating that caramelizes beautifully under the broiler.
- BBQ sauce: Pick one you actually enjoy eating because it's doing half the flavor work here.
- Honey: Adds another layer of sweetness and helps everything caramelize, plus it gives the glaze that professional shine.
- Apple cider vinegar: This cuts through the richness and adds a subtle tang that keeps the glaze from feeling one-dimensional.
- Soy sauce: A small amount brings depth and umami that makes people wonder what the secret ingredient is.
- Smoked paprika, garlic powder, and cayenne: These spices ground the tropical sweetness in something savory and warm, so it never feels cloying.
Instructions
- Get your setup ready:
- Preheat the oven to 425°F and line a baking sheet with foil, then place a wire rack on top—this setup lets hot air circulate all around the wings so they get crispy everywhere, not just on one side. Trust me, this rack makes all the difference.
- Dry and season the wings:
- Pat your wings completely dry with paper towels because moisture is the enemy of crispiness, then toss them in a bowl with salt, pepper, and a bit of oil until they're evenly coated. Don't skip the drying step—it seems fussy, but it's what separates sticky wings from crispy wings.
- Roast until golden:
- Spread the wings in a single layer on the rack and roast for 35 to 40 minutes, turning them halfway through so they brown evenly. You'll know they're ready when they're golden and the skin looks tight and crackly, not pale or floppy.
- Make the glaze while wings cook:
- In a small saucepan, combine the guava paste, BBQ sauce, honey, vinegar, soy sauce, paprika, garlic powder, and cayenne over medium heat. Whisk constantly until the guava melts completely into a smooth, glossy sauce—you'll see it transform from chunky to silky in about 3 to 5 minutes, then take it off the heat.
- First coat and broil:
- Transfer the roasted wings to a large bowl and pour half the glaze over them, tossing until every piece is coated. Return them to the rack and broil for 2 to 3 minutes until the glaze bubbles and caramelizes into a dark, sticky shell.
- Final toss and serve:
- Toss the wings with the remaining glaze so they're extra glossy and delicious, then serve them hot with cilantro or green onions if you have them on hand. The glaze will continue to thicken slightly as it cools, so don't wait too long to dig in.
Save There's something about serving food that makes people happy that shifts how I feel about cooking—it stopped being just a task and became this small way of saying I was thinking about them. These wings have that quality, where friends who don't usually cook suddenly ask if they can help next time, just to be part of it.
The Glaze Matters More Than You Think
The magic here isn't in complexity; it's in balance. I've learned through making these multiple times that the guava paste brings something no other ingredient can—this fruity, slightly floral sweetness that plays beautifully against smoky BBQ and salty soy. When I've tried substituting it with other things, the dish becomes just okay. But when you respect what guava brings to the table, everything else rises to meet it. The honey and vinegar are there to support that conversation, sweetness balanced with acid, richness balanced with brightness.
Why the Cooking Method Matters
Roasting on a wire rack instead of directly on a pan means the hot air gets underneath the wings, which is the difference between crispy-all-over and crispy-on-top-soggy-on-bottom. I discovered this by accident when I ran out of parchment paper and grabbed a rack instead, and I've never gone back. The broiler finish at the end isn't just for looks—it caramelizes the glaze into something that clings to the wings and develops this faintly burnt, deeply savory edge that makes every bite better.
Make-Ahead and Storage Tips
These wings are best eaten fresh, but you can prep almost everything ahead of time. The glaze keeps in the fridge for up to a week, and you can season and refrigerate your wings for 1 to 2 hours before roasting—honestly, a little air-drying in the fridge actually helps them get even crispier. If you have leftovers, they're still good cold the next day, though reheating them in a 350°F oven for a few minutes brings back some of that crispiness.
- For extra-crispy skin, let the seasoned wings sit uncovered in the fridge for 1 to 2 hours before roasting.
- If guava paste is hard to find, apricot or mango preserves work beautifully as substitutes and taste just as good.
- Pair these with a crisp lager or chilled rosé—the cold and slight bitterness or acidity cuts through the richness perfectly.
Save These wings have become my answer to the question, What should I make? because they're impressive without being stressful, tropical without being pretentious. Every time I make them, I remember why this recipe stuck around—it just works.
Kitchen Questions
- → Can I make these wings ahead of time?
Yes, you can season and refrigerate the wings up to 24 hours before cooking. The glaze can be prepared 2-3 days in advance and stored in the refrigerator. Reheat gently before tossing with cooked wings.
- → What can I substitute for guava paste?
Apricot preserves, mango jelly, or even pineapple jam work well as alternatives. They provide similar sweetness and fruitiness, though the unique tropical guava flavor will be different.
- → How do I get extra crispy wings?
Pat wings thoroughly dry before seasoning. For maximum crispiness, let them air-dry uncovered in the refrigerator for 1-2 hours before roasting. Using a wire rack allows air circulation for even cooking.
- → Is this dish spicy?
The cayenne pepper adds mild heat, but it's optional. Without it, the wings focus on sweet and smoky flavors. Adjust spice level by adding more cayenne or a dash of hot sauce to the glaze.
- → Can I grill these instead of baking?
Absolutely. Grill wings over medium heat for about 20-25 minutes, turning frequently. Brush with glaze during the last 5 minutes of cooking to prevent burning while still achieving caramelization.
- → What sides pair well with these wings?
Cooling sides like coleslaw, potato salad, or cucumber salad balance the sweet glaze. Grilled corn, roasted vegetables, or a fresh green salad also complement the tropical flavors nicely.