Tropical fruits are widely used throughout The Bahamas in barbecue sauces.
Guavas have a unique and delightful taste; paired with a thick and sticky barbecue
sauce is pure bliss!
2 lbs (1 kg) chicken wings
1 Tbsp (15 mL) seasoned salt
½ tsp (2 mL) ground black pepper
2 cups (500 mL) prepared mac n cheese
1 cup (250 mL) Island Gurl Foods Sweet Guava Barbecue Sauce
1. To prepare the wings for stuffing, cut the drumettes from the
flat portion of the wings; save drumettes for another recipe. The
flat side should still be attached to the tip portion of the wing.
2. Using a sharp fillet or paring knife, create a pocket by sliding
the tip of the knife under the skin between the flesh and the bone
to release the tendons away from the bone.
3. In a downward motion; pull the skin down with the knife where the
joint connects exposing the bones. Twist and separate the 2 bones from
the joints that connect at the tip portion of the wing. Discard the bones
for a boneless pocket to fill with the stuffing.
4. Line a baking sheet with parchment paper. Place wings
in single rows on the sheet. Sprinkle with salt and pepper to taste, set aside.
5. Without using a tip, fill a piping bag with mac n cheese and pipe the filling
inside the wing’s pocket leaving a ½ – inch space at the end to seal by
tucking the skin inside. Repeat with the wings.
6. Brush or spoon the sauce over the top of the wings to cover. Grease the grill,
fire it up to 350°F (180°C). Place the wings over indirect heat and
grill covered for approximately 30 minutes, turning over halfway through cooking,
or until an instant-read thermometer inserted into the thickest part of the meat registers 165°F (74°C). Brush with remaining sauce. Remove and serve with your favourite sides.