Rinse the chicken wings thoroughly under cold water. Pat dry with paper towels to remove excess moisture. Arrange the wings on a baking sheet in a single layer, cover with plastic wrap, and refrigerate while preparing the sauce.

In a food processor, combine the mango nectar, brown sugar, habanero peppers, soy sauce, Sriracha sauce, and rice vinegar. Blend until smooth, noting that some habanero seeds may remain visible. Exercise caution when removing the lid due to the strong pepper fumes.

In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, approximately 30 seconds. Immediately pour in the mango habanero mixture. Bring the contents to a simmer over medium heat, stirring frequently. Reduce the heat to medium-low and add the honey. Simmer gently, stirring often, until the mixture reduces by approximately 75% and thickens into a glaze. This process typically requires 45 minutes to 1 hour.

Preheat the oven to 200°F (95°C). Place a rimmed baking sheet inside to keep cooked wings warm.

Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C).

Place the cornstarch in a large resealable plastic bag.

Remove the wings from the refrigerator. Working in small batches, place the wings into the bag of cornstarch and shake to coat evenly. Arrange the coated wings on a clean plate.

Fry the wings in batches of 5-6 at a time. Cook each batch in the hot oil for approximately 8 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels. Transfer the cooked wings to the preheated oven to keep warm while frying the remaining wings.

Place the cooked wings in a large mixing bowl. Gradually add the warm mango habanero glaze, tossing gently to coat the wings evenly. Continue adding glaze until the wings are coated to your preference.

Serve immediately.