STICKY, TROPICAL, SWEET HEAT.
YIELD
- Sauce makes more than needed
- Used for 24 wings
- Sauce based on 9 white guavas
INGREDIENTS
GUAVA HOT SAUCE
- 9 ripe white guavas
- Small splash of water
- Brown sugar, to taste
- Fresh lime juice, to taste
- Salt, to taste
- Pineapple juice (homemade preferred)
- High-quality soy sauce
- Red jalapeño hot sauce
- (or any tropical-style hot sauce, Scotch bonnet works great)
WINGS
- 24 chicken wings
SPICE RUB
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Olive oil
FINISH
- Unsalted butter (a few small nubs)
- Fresh lime zest
- Fresh lime juice
METHOD
1. COOK THE GUAVAS
- Trim the tips off the guavas.
- Cut into quarters or eighths.
- Place in a small pan (cast iron works great).
- Add just enough water to lightly cover the bottom.
- Cover and simmer on very low heat for 30-40 minutes, until completely soft.
2. BLEND & STRAIN
- Blend until fully smooth.
- Strain through a fine mesh sieve to remove seeds.
- Return the purée to the pan.
3. BUILD THE SAUCE
- Over low heat, add brown sugar, lime juice, and salt.
- Cook gently for 10 minutes, stirring often.
- Whisk in pineapple juice to loosen the sauce.
- Add soy sauce and red jalapeño hot sauce.
- Adjust seasoning.
- The sauce should be sweet, salty, bright, and spicy.
4. SEASON THE WINGS
- In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, onion powder, and paprika.
5. ROAST
- Place wings on a rack set over a baking tray.
- Bake at 220 °C (425 °F) for 40-45 minutes, flipping once, until deeply golden and crispy.
6. GLAZE
- Toss hot wings in guava sauce.
- Return to the rack.
- Brush with more sauce.
- Bake another 5-10 minutes, flipping and glazing once more.
7. BUTTER FINISH
- In a stainless bowl over low heat, melt a few nubs of butter with a bit of guava sauce.
- Toss wings one final time for a glossy, sticky finish.
8. SERVE
- Finish with fresh lime zest and a splash of lime juice.
- Serve immediately.
By Laurent Dagenais