Guava Glazed Chicken Wings Recipe
These Guava Glazed Chicken Wings are the ultimate party food, featuring crispy skin and a glossy, sweet-savory glaze with a hint of chili heat. Impossible to resist!
Equipment
- Small saucepan
- Large Mixing Bowl
- Wire rack
- Baking Sheet
Ingredients
- 1 cup Bundaberg Guava
- 1 cup finely granulated sugar
- 4.5 pounds chicken wings, chopped into drumettes
- 2 cloves garlic, peeled and chopped
- 2 red chilis, chopped
- ¼ cup soy sauce
- 1 tbsp all spice
- 1 tbsp corn starch
- Sea salt and fresh ground black pepper to taste
- 1 lemon, juiced
- 1 cup cilantro leaves, washed and chopped
- 2 tbsp sesame seeds, toasted
- ½ red onion sliced thinly
Instructions
Make the Guava Glaze Base
- In a small saucepan, combine the Bundaberg Guava and granulated sugar. Bring the mixture to a boil, then reduce the heat to a medium simmer. Cook for 10 minutes, stirring occasionally, until it becomes glossy and slightly syrupy.
Build and Cool the Glaze
- Stir in the chopped garlic, chopped red chilis, soy sauce, all spice, and corn starch. Continue stirring and cook until the sauce thickens enough to coat the back of a spoon.
- Remove the pan from the heat and set aside to let the glaze cool completely. It will thicken further as it cools. Reserve a portion of this glaze for basting later.
Marinate the Wings
- Place the chicken wings in a large mixing bowl and season generously with sea salt and fresh ground black pepper.
- Pour the remaining cooled guava glaze over the wings, add the lemon juice, and toss everything together until the wings are evenly coated.
- Cover the bowl and refrigerate for at least 2 hours, or overnight for a deeper flavor.
Bake, Baste, and Finish
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- Arrange the marinated wings on the wire rack in a single layer. Bake for 40 to 50 minutes, turning them halfway through, until the skin is golden and an instant-read thermometer registers 165°F (74°C).
- During the last 5 minutes of cooking, brush the wings with the reserved guava glaze.
- Once cooked, transfer the hot wings to a bowl and toss with the chopped cilantro, toasted sesame seeds, and thinly sliced red onion. Serve immediately.
Notes
Crispy Skin Tip: For the crispiest skin, pat the wings completely dry with paper towels before seasoning. Baking them on a wire rack allows hot air to circulate, crisping all sides.
Flavor Boost: For a richer glaze, brown 2 tablespoons of unsalted butter in the saucepan before adding the guava and sugar. A splash of dark rum (about 1 tablespoon) adds warm, complex notes.
Safety Tip: Always reserve a portion of the glaze for basting before it touches the raw chicken. Do not use the marinade the wings sat in for basting to avoid cross-contamination.
Air Fryer Method: Preheat air fryer to 380°F (190°C). Cook wings in a single layer for 18-22 minutes, flipping halfway. Brush with reserved glaze during the last 2-3 minutes of cooking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven or air fryer for 5-8 minutes to restore crispiness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.