Recipes Appetizers Chicken Appetizers Chicken Wings Spicy Guava-Glazed Wings 5.0 (5) 3 Reviews The sweet-and-tangy guava glaze is so easy to prepare, and the wings, beautifully lacquered during the last 15 minutes of cooking, make an eye-popping splash at the table. Serve these wings for a great appetizer or alongside rice or potatoes for a main dish. By Nina Compton Nina Compton A 2017 F&W Best New Chef and winner of the 2018 James Beard Award for Best Chef: South, Nina Compton is chef/owner of award-winning restaurant Compère Lapin and Bywater American Bistro (BABs) in New Orleans. Food & Wine's Editorial Guidelines Published on April 3, 2025 Save Rate PRINT Share Active Time: 15 mins Total Time: 1 hr 15 mins Servings: 6 Jump to recipe Nina Compton likes to serve these fun, fruity, sticky wings with potato salad or coleslaw. They come together easily: First roasted in the oven until browned and the skin is crisp, the wings are then tossed in a salty-sweet and tangy guava glaze and roasted for a few more minutes to set the glaze. The History of Buffalo Wings What is guava paste? Made from the tropical fruit by the same name, guava paste is sweet and dense, and made by cooking the pulp of the fruit down along with sugar. Once cooled, the mixture takes a firm, jelly-like consistency. The sweet paste is often used in Latin American and Caribbean cuisines. It is used in both sweet and savory dishes as it pairs just as well with meats and cheeses as it does with pastry and cakes. Notes from the Food & Wine Test Kitchen For extra-crispy wings, dry them thoroughly with paper towels before seasoning. Then, toss with a bit of baking powder before baking. The baking powder helps create a crispier texture. Suggested pairing Serve a full-bodied, tropical-fruited white like Daou Paso Robles Chardonnay with these wings. Make ahead Wings can be stored in an airtight container in the refrigerator for up to four days. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings Cooking spray 5 pounds chicken wings, tips removed 1 tablespoon kosher salt 3/4 cup guava paste 1 1/2 tablespoons apple cider vinegar 1 1/2 tablespoons honey 1 1/2 tablespoons soy sauce 1 1/2 teaspoons extra-virgin olive oil 1 teaspoon crushed red pepper 1/8 teaspoon smoked paprika Directions Preheat oven to 425°F with racks in upper and lower third positions. Line 2 baking sheets using aluminum foil; lightly coat with cooking spray. Sprinkle wings evenly with salt, and arrange in a single layer, skin side up, on prepared baking sheets. Bake until wings are lightly browned and crisp, about 45 minutes. Meanwhile, stir together guava paste, vinegar, honey, soy sauce, oil, red pepper, and smoked paprika in a medium saucepan over medium-low. Cook, stirring occasionally, until guava paste melts and the mixture is smooth and syrupy, about 3 minutes. Remove from heat, and set aside. Transfer wings from baking sheets to a large bowl using tongs; discard any accumulated pan juices, and reserve the baking sheets. Toss wings with 1/2 cup glaze until evenly coated. Return chicken to reserved baking sheets, arranging the wings in a single layer. Bake, basting wings occasionally with remaining 1/4 cup glaze, until wings are shiny and lightly charred in spots, 15 minutes. Transfer wings to a platter. Serve hot or warm. Cedric Angeles Originally appeared in Food & Wine magazine, May 2025 Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.