Rinse the chicken wings under cold water and pat them dry with a paper towel. Trim any extra fat or feathers, then season with salt, black pepper, garlic powder, and paprika.

Let the wings rest for 30 minutes to allow the seasoning to penetrate the meat.

In a blender, combine mango, chopped habanero peppers (seeded for less heat), honey, soy sauce, vinegar, garlic, and ginger. Blend until smooth.

Pour the mixture into a saucepan and simmer on low heat for 5-7 minutes, stirring occasionally. Add butter at the end and let cool slightly.

Choose your cooking method: Preheat oven to 400°F (200°C) and bake the wings for 40-45 minutes, air fry at 375°F (190°C) for 20-25 minutes, or deep fry in oil at 350°F (175°C) for 8-10 minutes until crispy.

Place the cooked wings in a large bowl, pour the sauce over, and toss gently until fully coated. Serve hot.