Guava BBQ Glazed Chicken Wings (Printable)

Tender roasted wings with tropical guava BBQ sauce caramelized to perfection.

# 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, gluten-free if needed
07 - 2 tablespoons honey
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon soy sauce, gluten-free if needed
10 - 1 teaspoon smoked paprika
11 - 0.5 teaspoon garlic powder
12 - 0.25 teaspoon cayenne pepper, optional

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with foil and place 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 crisp.
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 guava melts and glaze is smooth, approximately 3 to 5 minutes. Remove from heat.
05 - Transfer roasted wings to a large bowl. Pour half the glaze over and toss to coat evenly.
06 - Return wings to the rack and broil for 2 to 3 minutes until glaze caramelizes.
07 - Toss wings with remaining glaze before serving. Serve hot, garnished with chopped cilantro or green onions if desired.

# Expert Advice:

01 -
  • The glaze is pure magic—tropical sweetness and smoky BBQ smoke in one bite, no complicated technique required.
  • Wings get crispy on the outside while staying juicy inside, and that caramel finish under the broiler makes them look restaurant-worthy.
  • You can make these for a crowd or just for yourself, and they're equally impressive either way.
02 -
  • Don't skip patting the wings dry—I learned this the hard way when my first batch came out gummy instead of crispy, and it completely changed everything once I started actually drying them properly.
  • The broiler step is what makes these special; those 2 to 3 minutes under high heat turn the glaze into this gorgeous caramelized shell that sticks and tastes restaurant-quality.
  • Have your glaze already made before the wings finish roasting so you're not rushing while they're cooling down and losing their heat.
03 -
  • Don't overcrowd the baking sheet; wings need space to roast evenly and get crispy, not steam each other.
  • If your glaze looks too thick before coating the wings, thin it with a tablespoon of water at a time until it's pourable but still clings to the wings.
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