Step 1

Rinse the chicken wings under running water and dry them with paper towels. Then, refrigerate them on a baking sheet until they're dry.

Step 2

Blend the mango nectar, brown sugar, habanero peppers, soy sauce, sriracha, and rice vinegar in a food processor. Continue blending the mixture until the peppers are pureed; some seeds will still be visible. (Remove the lid carefully to avoid strong pepper fumes from getting into your eye.)

Step 3

To prepare the mango-habanero glaze, melt the butter over medium heat. Add minced garlic and cook until fragrant for about 30 seconds.

Step 4

Stir in the mango habanero mixture and allow it to simmer in the pan. Then, reduce the heat to medium-low and add the honey.

Step 5

Let the mixture simmer and stir frequently. It might take 45 minutes to 1 hour until the sauce reduces by 75%. Once the sauce thickens to a glaze, remove it from the heat.

Step 6

Preheat the oven to 200 degrees Fahrenheit (95°C).

Step 7

Heat the deep-frying oil to 350 degrees Fahrenheit (175°C).

Step 8

Coat the wings in cornstarch and fry in batches of 6 for about 8 minutes until golden brown and crispy.

Step 9

Drain the wings onto a paper towel to remove excess oil. Then, place them in the preheated oven to keep warm while frying the rest of the wings.

Step 10

When all the wings are cooked, transfer them to a large bowl and slowly pour the mango-habanero glaze over the top. Toss until each chicken wing is coated with sauce. Serve and enjoy!