Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Guava Grilled Chicken Wings
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 710
- Total Fat
- 53 g
- Saturated Fat
- 13 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 42 g
- Cholesterol
- 271 mg
- Sodium
- 888 mg
These tropical-inspired wings are spicy, sweet and irresistible — ideal finger food for your next barbecue. While they grill, the wings are basted with a tangy guava paste barbecue sauce for deeply caramelized and intensely flavorful chicken. The smokey wings are paired with a bright and creamy ranch dressing that gets extra zing from cilantro and lime. The result is bold flavors and delightfully sticky wings, so make sure to have plenty of napkins on hand!
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 710
- Total Fat
- 53 g
- Saturated Fat
- 13 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 42 g
- Cholesterol
- 271 mg
- Sodium
- 888 mg
Ingredients
Cilantro-Lime Ranch Dressing:
Wings:
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Directions
Special equipment:
silicone pastry brush- For the cilantro-lime ranch dressing: Combine the sour cream, mayonnaise, buttermilk, cilantro, lime zest, lime juice, garlic powder, onion powder and 1/2 teaspoon salt in a small bowl and whisk to combine. Cover and refrigerate until ready to serve.
- For the wings: Combine the guava paste, vinegar, sriracha, mirin, lime juice, brown sugar and soy sauce in a small saucepan and bring to a simmer over medium-high heat. Once the guava paste has fully melted, reduce the heat to medium and cook, stirring frequently and scraping the bottom and sides, until the mixture is thickened and slightly reduced, 5 to 7 minutes. Set aside.
- Prepare a grill for medium indirect and direct heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Toss the wings in a large mixing bowl with the oil, 2 teaspoons salt and 1/2 teaspoon black pepper until fully coated. Using tongs, place the wings on the indirect-heat side of the grill. Close the lid and cook until the skin begins to char, about 5 minutes. Flip the wings and use a silicone pastry brush to baste them with the sauce. Cover and cook an additional 5 minutes. Repeat flipping and basting until the wings are fully glazed and cooked through, about 15 minutes more.
- Transfer the wings to a platter and garnish with the scallions and lime zest. Serve with the ranch dressing on the side.
