Guava Glazed Wings with Air Fryer Sweet Potato Fries

Wings are the perfect snack. They are not heavy; they are both sweet and salty, satisfying most people's taste buds. You can customize the flavour profile via seasoning rub, marinade or sauce to toss in after cooking.

How long should chicken wings cook?

Instead of deep-frying, you can bake wings twice to get the ultimate texture without drying them out. You can put them in the oven with the glaze, but I've found that since this is typically high in sugar, your coating will burn before the wings are cooked through and crisp! Once seasoned, bake for 25 minutes at 425F. Flip them over, then cook at 375F for 15-20 minutes until golden caramelized and crispy. 

What do guavas taste like?

Growing up in Zimbabwe, I was fortunate enough to have a guava tree in the garden. Although this fruit is not native to southern Africa, it's now a commonly consumed fruit, enjoyed in the form of juice or eaten as is. Guavas can be hard to come by in the US, but you can typically find the juice, nectar or paste in many grocery stores, which can be reduced to a glaze with honey and soy sauce over the stovetop. I wanted to bring this tropical flavour to life and leverage the sweetness and acidity. To that end, what does guava taste like? I would say a combination of melon and pear, but that depends on your taste buds! Either way, they are delicious.

Yield: -6+

Author: Dontmissmyplate

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Guava Glazed Wings with Air Fryer Sweet Potato Fries

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A finger-licking combination never gets old! Try this version to make things interesting, and get your sweet and salty fix to soothe cravings while sipping cocktails or entertaining on game night.

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

IngredientsUSMetric

Wings:

• 2 lbs. organic chicken wings
• 1/4 cup canola oil
• 1/4 cup spice for rice
• 4 tablespoons paprika
• 1 tablespoon sesame seeds
• 1 tablespoon dried or fresh parsley

Glaze:

• 2 cans (9.6 ounces) guava nectar
• 2 tablespoons soy sauce
• 1/4 cup honey

Fries:

• 2 large sweet potatoes
• 2 tablespoons canola oil
• 1 tablespoon dried rosemary
• 2 tablespoons Old Bay seasoning
• 1 tablespoon smoked paprika
• 1 tablespoon cornstarch
• Cooking oil spray

Instructions

1. In a large bowl, add the oil and seasoning. Add the chicken and toss; sit for 10-15 minutes. Transfer to a parchment-lined baking tray and bake at 425F for 25 minutes. Don't pile the wings on top of each other! Turn over each wing, and reduce the heat to 350F. Bake again for 15-20 minutes until caramelised and golden.
2. While the wings cook, add the nectar to a nonstick saucepan and bring to a boil. Reduce heat to low, then add the honey and soy sauce and simmer, frequently stirring, until it thickens.
3. Peel and cut the sweet potatoes into thin rectangular shapes (your choice depending on how you like your fries).
4. Toss the sweet potatoes in the cornstarch until evenly coated in another bowl. Drizzle with the oil and toss until evenly coated, then season.
5. Line the air fryer with foil, then add the sweet potatoes to the air fryer. Spray with the cooking oil, then cook at 400F for 7 minutes. Toss, then cook for another 7 minutes or until crispy. If you need to, cook the fries in batches.
6. Once the wings are done, toss in the guava sauce. Serve hot with the fries and extra sauce, garnish with sesame seeds and parsley.

Nutrition Facts

Calories

592

Fat (grams)

25.8

Carbs (grams)

44

Sugar (grams)

20.6

Protein (grams)

48.3

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Tomato Bruschetta with Guava Balsamic Glaze

This is the second of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was a bowl of sweet potato soup.

Sometimes simplicity is best, especially when you need a quick appetizer. 

This works well when it comes to Zimbabwean cooking. I wouldn’t say there are any complicated techniques used in the every day Zim kitchen. Most people use fresh ingredients in the least convoluted way possible. Some could argue it borders on bland in certain instances, however, focus on one or two-star ingredients can help bring attention to and appreciate the food in its purity, for what it is. Perhaps adding tweaks to enhance the flavour so that it has simple, bold. flavours. I think of Italian food in this way which is likely why it is one of my other favourite cuisines!

Bruschetta is a great way to celebrate the tomato, which I have said is a quintessential fruit in the Zimbabwean kitchen, as is the onion. 

The guava, on the other hand, is a commonly eaten fruit I believe, is underutilized. I don’t even recall jam being made from them, most people eat the fruits as they are. We had a tree in my back yard I used to climb just to pass the time, and would often pick them myself. Similar to passionfruit, there is nothing quite like the sweetness from the pink-fleshed, tropical fruit. 

I decided to use some guava nectar to make an enhanced, fruity glaze to drizzle over the fresh tomato and onion. on top of a crunchy piece of garlic-rubbed baguette. This makes for a delicious snack or starter. 

Ingredients

1/2 French baguette

1/2 large tomato

1/4 yellow onion

2 tablespoons + 1 teaspoon balsamic vinegar

1 tablespoon fresh basil, finely chopped

Pinch of salt

1/2 teaspoon black pepper

1 tablespoon butter + extra for bread

1/3 cup guava nectar

1 tablespoon dried parsley

3 teaspoons olive oil + extra for bread

1/2 teaspoon garlic powder + extra for bread

1 tablespoon minced garlic

Instructions

Dice the tomato and onion, then toss in 3 teaspoons olive oil, 1 teaspoon balsamic vinegar, garlic powder, basil, salt, and black pepper. Taste to make sure it is to your liking, set aside!

Slice the baguette, butter one side, then rub or brush each piece with olive oil, minced garlic and garlic powder. Toast directly on the stovetop for a few seconds. You can also broil but take care not to burn!

In a small pot, melt the tablespoon of butter with the balsamic vinegar. Add the guava nectar, then bring the mixture to a boil. Reduce to a simmer, and stir, frequently, until the glaze begins to caramelize and thicken. Season to taste if desired.

Assemble your bruschetta. Top the toasted baguettes with the tomato and onion, drizzle with glaze, then top with fresh basil.