Spicy Guava-Glazed Chicken Wings

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. 

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.