Guava-chili Chicken Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard or reserve wing tips.

Place wings in a large bowl. Sprinkle with kosher salt, black pepper and baking powder. Toss with 1 tablespoon vegetable oil until evenly coated. The baking powder dries the skin and helps crisping during cooking.

Cover and refrigerate for at least 30 minutes, or up to 2 hours. Bring to room temperature for 15 minutes before cooking if refrigerated longer.

Make guava purée

Chop the guava paste into small pieces and place in a small saucepan with 1 cup water. Warm over medium-low heat, stirring, until guava paste dissolves into a thick sauce (about 5–7 minutes). If needed, break up pieces with a spoon or whisk to form a smooth purée.

Add the chile garlic sauce, lime juice, soy sauce, brown sugar, grated ginger and minced garlic to the guava purée. Stir and bring to a gentle simmer for 3–4 minutes to meld flavors.

If the glaze is too thick, add up to 2–3 tablespoons water to reach a brushable consistency. Taste and add red pepper flakes if you want more heat.

Remove from heat and whisk in the tablespoon of unsalted butter until glossy. Set aside and keep warm. Reserve 2–3 tablespoons of glaze in a small bowl for serving.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack.

Arrange the wings in a single layer on the rack, leaving small gaps between pieces for air circulation.

Roast wings for 35–40 minutes, turning once halfway through, until skin is deep golden and crisp and an instant-read thermometer inserted into the thickest part reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching carefully.

Remove wings from oven. Working quickly, brush a generous layer of the warm guava-chili glaze over all sides of the wings. Return to oven for 3–5 minutes to set the glaze (do not let glaze burn).

Brush on a second light coat of glaze after removing from oven if desired, then sprinkle with toasted sesame seeds and chopped cilantro.

Arrange glazed wings on a platter with carrot sticks alongside. Place reserved glaze in a small bowl for dipping and serve lime wedges for squeezing over the wings.

Serve immediately while hot and sticky.