Save Pin My neighbor showed up at a summer potluck with these golden, sticky wings that disappeared in minutes, and when I finally got the recipe, I realized the secret was guava paste melted into smoky BBQ sauce. The first time I made them, I didn't have guava jelly on hand, so I improvised with what I had—and honestly, the slightly funky version tasted even better because I'd added extra honey and a splash more vinegar. Now these wings are my go-to when I want something that feels both tropical and comforting, impressive without the fuss.
I made these for my dad's birthday cookout in August, and watching him take that first bite—the way his eyes lit up at the guava-smoky combo—made me forget about all the years I'd been making the same old barbecue chicken. One of his friends kept circling back to the wing platter, and by the end of the night, there was barely a bone left on the rack.
Ingredients
- Chicken wings (1.2 kg or 2.5 lbs), split at joints: Remove the tips first because they're mostly bone and skin; the drummettes and flats are where the real magic happens, and they'll render fat beautifully as they roast.
- Salt (1 tsp) and black pepper (½ tsp): Don't skip seasoning the wings directly—this builds flavor before the glaze even touches them.
- Vegetable oil (1 tbsp): Helps the seasoning stick and encourages that golden crust in the oven.
- Guava paste or jelly (½ cup): This is the soul of the glaze; guava paste from a can works beautifully and costs less than fresh fruit, plus it melts smoothly into the sauce without any grittiness.
- BBQ sauce (½ cup): Pick one you actually like eating straight, because that flavor will shine through; I use a lighter variety so the guava stays the star.
- Honey (2 tbsp): Balances the tang and helps everything caramelize under the broiler.
- Apple cider vinegar (1 tbsp): The acid cuts through richness and brightens the tropical sweetness.
- Soy sauce (1 tbsp): Adds savory depth that makes people wonder what secret ingredient you used.
- Smoked paprika (1 tsp): This gives you that barbecue smoke flavor without needing an actual smoker.
- Garlic powder (½ tsp) and cayenne pepper (¼ tsp, optional): A gentle kick of heat wakes up the palate and keeps the sweetness from feeling cloying.
Instructions
- Get your oven singing:
- Preheat to 220°C (425°F) and line a baking sheet with foil, then nestle a wire rack on top. The foil catches any drips, and the rack keeps wings elevated so air circulates underneath and makes them crispy all over.
- Dry and season the wings:
- Pat those wings completely dry with paper towels—moisture is the enemy of crispiness—then toss them in a bowl with salt, pepper, and oil until every piece gleams. Don't rush this step; take your time getting them evenly coated.
- Let them roast and turn golden:
- Spread wings in a single layer on the rack and roast for 35–40 minutes, flipping them halfway through so both sides get that burnished, golden color. You'll know they're ready when the skin looks almost crispy enough to shatter.
- Whisk together the guava magic:
- While wings roast, combine guava paste, BBQ sauce, honey, apple cider vinegar, soy sauce, smoked paprika, garlic powder, and cayenne in a small saucepan over medium heat. Whisk constantly for 3–5 minutes until the guava melts completely and the glaze turns silky smooth, then pull it off the heat and let it cool slightly.
- Toss in the first coat:
- Transfer your roasted wings to a large bowl, pour half the glaze over them, and toss everything together using tongs or two forks so each piece gets coated. Don't be shy with the motion; make sure the glaze reaches every crevice.
- Caramelize under the broiler:
- Return the glazed wings to the rack and broil for 2–3 minutes, watching carefully so the glaze caramelizes and sticky bits form without burning. The smell alone will tell you when it's approaching perfect.
- Finish with the final glaze:
- Toss the wings with the remaining glaze one last time and serve hot, scattered with fresh cilantro or green onions if you have them on hand. The freshness cuts through the richness beautifully.
Save Pin These wings turned what could have been another ordinary Tuesday dinner into something my family still talks about months later, proof that sometimes the best meals come from happy accidents and willing taste-testers. The guava-BBQ combination surprised everyone—nobody expected tropical fruit to play so nicely with smoke and heat.
The Guava Glaze Secret
Guava paste is thicker and more concentrated than guava jelly, so it takes a bit longer to melt, but once it does, you get this incredible depth of flavor that regular BBQ sauce alone can't achieve. The first time I whisked this glaze, I worried it wouldn't come together smoothly, but the heat and the honey work as gentle emulsifiers, turning what looks like separate ingredients into something silky and cohesive. I've learned to taste it right before the wings hit the bowl—sometimes you need an extra pinch of salt or a squeeze more vinegar depending on your brand of guava paste, so trust your palate.
Crispy Wings Without a Deep Fryer
The oven method gives you restaurant-quality crispiness without oil splatters all over your stovetop, and the broiler step at the end creates those caramelized, sticky spots that make people fight over the last piece. I used to think deep-fried wings were the only way, but roasting them on a rack actually delivers better texture—the fat renders out, the skin crisps up, and you can still get that glaze to stick without everything sliding off. The key is that wire rack and the high heat; it's such a small detail, but it makes all the difference between soft wings and ones that make that satisfying crunch.
Serving and Pairing Ideas
These wings shine as an appetizer at gatherings, but they're also perfect for game day, tailgates, or when you want something that feels restaurant-quality without the restaurant cleanup. The tropical glaze pairs surprisingly well with cold lager or crisp rosé, and I've found that serving them with a simple lime-cilantro crema on the side gives people a cooling contrast if the cayenne heat builds up. Here are some quick ways to round out the meal:
- Set out a lime wedge station so people can squeeze fresh juice over the glaze just before eating.
- Make a simple dipping sauce by mixing sour cream, fresh cilantro, and lime juice if you want to add cooling richness.
- Keep some napkins nearby because these wings are messy in the best way possible, and everyone will want to lick their fingers.
Save Pin These wings turned out to be one of those recipes that quietly became a staple because people kept asking for them, and now I make them whenever I want to feel like I'm bringing something special to the table. The beauty of it is that it looks impressive but honestly takes less effort than most people would expect.
Recipe FAQs
- → What makes guava BBQ glaze different from regular BBQ sauce?
Guava adds natural sweetness and tropical fruitiness that balances the smoky, tangy notes of traditional BBQ sauce. The combination creates a more complex flavor profile with fruity undertones that pair exceptionally well with savory chicken wings.
- → Can I make these wings ahead of time?
You can season and roast the wings up to a day in advance, then refrigerate them. Reheat in a 200°C (400°F) oven for 10 minutes before glazing and broiling. The glaze can also be prepared up to a week ahead and stored in the refrigerator.
- → What can I substitute for guava paste?
Apricot preserves, mango jelly, or even pineapple preserves work well as substitutes. They'll provide similar sweetness and fruitiness, though the distinct guava flavor will be different. Adjust honey slightly based on the sweetness of your substitute.
- → How do I get the crispiest wings?
Pat wings thoroughly dry before seasoning, and for extra crispiness, let them air-dry uncovered in the refrigerator for 1-2 hours before cooking. Using a wire rack allows hot air to circulate evenly, ensuring all sides become perfectly golden and crisp.
- → Can I grill these instead of baking?
Absolutely. Grill wings over medium-high heat (approximately 200°C/400°F) for about 20-25 minutes, turning frequently. Brush with glaze during the last 5 minutes of cooking to avoid burning the sugars in the sauce.
- → How spicy are these wings?
The cayenne pepper adds mild heat, but you can easily adjust the spice level. For a milder version, omit the cayenne entirely. For more heat, increase to 1 teaspoon or add a dash of hot sauce to the glaze.