Start by prepping your wings and patting them dry with a paper towel. Then portion out your seasoning for the wings, Kosher salt, black pepper and smoked paprika. Add the chicken to a large mixing bowl and add2 tablespoons of olive, toss, add the seasoning and mix well.
Let the wings sit for one hour in the fridge. Now, get your charcoal lit. I like to use a charcoal chimney, this will typically take 15 mins to be fully lit.
Dump the coals and get the grates on. You are now going to grill your mango, skin on, for 2 mins per side, about 6-8 mins total.
Remove your mango and remove the skin and seed. Place it to the side for now.
Set your grill for indirect at 325 and add some Mesquite wood chunks. Add the wings and rotate them after 25 mins.
Once you rotate the wings, get your saucepan on the stove and set medium heat. Add the olive oil for a few mins and then add the onion. Cook for 2 mins and then add the garlic, cook an additional 2 mins. Now you can add the habanero, chopped, and the mango. Cook for another 4-6 mins. Once it all is soft and you have stirred to make it look more consistent you can add Worcestershire sauce, rice wine and honey. Now you want to simmer for another 4-6 mins.
Once the sauce has become consistent and looks like a thicker sauce you can add a 1/4 cup of water to thin it but that is optional. Now pour the sauce into a food processor and blend all together. Place it on the side to cool until the wings are done.
Check your wings and see where the temperature is at. You want to pull the wings at an internal temp of 170ish.
At 170 internal degrees add them to a large mixing bowl and add the mango-habanero sauce.
My favorite part is SAUCE N TOSS!
Plate and serve, ENJOY!