Guava Chili Chicken Wings

  • Yield : 24-30
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 60m

First, the wings are seasoned with salt and pepper then thrown on a hot grill to cook and infuse with grilled smokiness. Off the grill and into a sauce made of guava reduction, sweet chili sauce, ginger, and garlic. Out of the sauce and into a hot oven to bake to crispy perfection. Finally, each wing is liberally drizzled with a tangy guava vinaigrette. What?! The sweetness of the sauce cuts the acidity of the vinaigrette creating a perfect balance of flavors. Yes, they are smokey, and spicy, but they are also sweet, and tangy. Really, the perfect wings for a party because they appeal to a wide variety of tastes.


  • 1 10.14 oz bottle guava puree, divided (Approximately 1-1/4 cups puree + 2 TB)
  • 1/4 cup sweet chili sauce (usually in Asian section of supermarket)
  • 1/4 - 1/2 tsp salt
  • 1 large garlic clove, minced
  • 1 TB grated fresh ginger (or use the commercially pureed ginger)
  • 4 # chicken wings, wing tip removed, jointed into two pieces consisting of drumette, and winglet
  • Vinaigrette:
  • 3 TB white vinegar
  • 2 tsp granulated sugar
  • 1/8 tsp salt


Step 1

Season wings with salt and pepper. Place in a single layer on a preheated, high heat (375 degree) grill. Grill until no longer pink, about 30 minutes flipping 3 times once every 10 minutes.

Step 2

Preheat oven to 425 degrees. While wings are cooking, prepare sauce by pouring guava puree into a medium saucepan holding back 2 TB of puree for the vinaigrette. Boil the puree until reduced by half. You may want to cover the pan with a fine mesh strainer to keep the puree from popping out all over the stove surface. If you have a bacon screen, it works too.

Step 3

Once the puree has reduced, transfer to a large bowl. Stir in chili sauce, salt, garlic, and ginger

Step 4

Remove grilled wings from grill, and immediately transfer to the bowl with the sauce. Stir to coat.

Step 5

Cover a rimmed baking sheet with foil and transfer wings to it in a single layer. Pour over any remaining sauce. Bake for 18-20 minutes or until wings are a rich brown color with crispy edges.

Step 6

While wings are baking, prepare the vinaigrette by whisking together reserved puree, vinegar, sugar, and salt. Once wings come out of oven, liberally drizzle over all the wings.

Step 7

The wings will soak up the vinaigrette, so use it all. Serve wings immediately.

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