1. Rinse chicken wings and pat dry with paper towels. Place onto a baking sheet, cover, and refrigerate until sauce is finished.

2. Purée mango nectar, brown sugar, habanero peppers, soy sauce, Sriracha, and vinegar in a food processor (habanero seeds will still be visible). Remove the food processor lid carefully as the pepper fumes can be strong.

3. Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Immediately add mango-habanero mixture and bring to a simmer, stirring frequently. Reduce the heat to medium-low and stir in honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour.

4. While the sauce is cooking, place a rimmed baking sheet in the oven and preheat to 200 degrees F (95 degrees C). Heat oil in a deep-fryer to 350 degrees F (175 degrees C). Place cornstarch in a resealable plastic bag.

5. Remove wings from the refrigerator and toss in small batches in cornstarch to lightly coat. Place in a single layer onto a plate.

6. Fry 5 to 6 wings at a time in hot oil until golden brown and crispy, about 8 minutes. Drain on paper towels, then place on the baking sheet in the preheated oven to keep warm while you fry remaining batches.

7. Remove wings from the oven and place into a large bowl. Pour 1/2 of the hot sauce over top and mix to coat. Continue adding sauce until wings are coated to your liking.

Tips

These wings are hot and might not be suitable for everyone, especially kids, so you may want to label them with a warning.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients and sauce. The actual amount of breading and sauce consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.