Add habanero, ginger, garlic, mango, white wine vinegar, water and salt to a small saucepan. Bring to a boil. Cover and simmer for 20 minutes.
Remove the mixture from the heat. Pour the entire contents into a blender or food processor. Blend until smooth. Set aside.
Pat wings dry with a paper towel. Sprinkle with salt. Place in the refrigerator uncovered for about eight hours to dry brine to promote crispy skin and juicy chicken.
Remove the wings from the refrigerator and toss with baking powder to coat evenly. Make sure you use baking powder, not baking soda.
Place the wings on a wire rack in a baking sheet. Bake at 250 degrees F on the lower-middle rack. Move the wings to the upper-middle rack, increase the heat to 425 degrees F and finish baking.
Remove the wings from the oven. Toss with the mango-habanero wing sauce. If desired, serve with your favorite dressing and celery and carrot sticks.
You’ll want to serve these mango-habanero chicken wings at every party. With that fruity mango, spicy peppers, crispy skin and juicy meat, it doesn’t get better than these wings.