Guava Chili Chicken Wings2016-02-06
- 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
- 3 TB white vinegar
- 2 tsp granulated sugar
- 1/8 tsp salt
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.
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.
Once the puree has reduced, transfer to a large bowl. Stir in chili sauce, salt, garlic, and ginger
Remove grilled wings from grill, and immediately transfer to the bowl with the sauce. Stir to coat.
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.
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.
The wings will soak up the vinaigrette, so use it all. Serve wings immediately.