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.
1
Remove the mixture from the heat. Pour the entire contents into a blender or food processor. Blend until smooth. Set aside.
2
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.
3
Remove the wings from the refrigerator and toss with baking powder to coat evenly. Make sure you use baking powder, not baking soda.
4
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.
5
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.
6
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.