Spicy Mango Habanero Wings

First, prepare the chicken by rinsing it thoroughly and gently patting dry with paper towels to remove excess moisture. Arrange the chicken wings on a baking sheet, cover it with plastic wrap or aluminum foil, and refrigerate until the sauce is ready.

Next, combine mango nectar, brown sugar, habanero peppers, soy sauce, Sriracha, and vinegar in a food processor. Be cautious when removing the lid as the pepper fumes can be potent.

In a saucepan, melt butter over medium heat and add minced garlic. Cook until fragrant for about 30 seconds. Then, carefully pour in the mango-habanero mixture and bring to a boil, stirring constantly. Reduce heat to medium-low and stir in honey. Simmer for 45 minutes to an hour, stirring frequently until the sauce has thickened and reduced by 75%.

Meanwhile, preheat your oven to 200 degrees F (95 degrees C) and place a rimmed baking sheet inside. Heat oil in a deep-fryer to 350 degrees F (175 degrees C). In a resealable plastic bag, mix cornstarch to coat the wings lightly.

Once the sauce is ready, remove the chicken wings from the refrigerator and coat them in small batches with cornstarch. Arrange the coated wings on a plate.

Fry 5 to 6 chicken wings at a time in hot oil until golden brown and crispy, about 8 minutes. Remove the fried wings from the oil with a slotted spoon and place them on the preheated baking sheet to keep warm while you fry the remaining batches.

Transfer the fried wings from the oven to a large bowl. Pour half of the hot sauce over the top and mix until the wings are evenly coated. Continue adding sauce until you achieve your desired level of coating.