Begin by peeling and dicing the ripe mangoes until small enough for blending. Blend until smooth to create about one cup of mango puree.

In a large mixing bowl, combine the mango puree, chopped habanero, honey, soy sauce, lime juice, olive oil, garlic powder, onion powder, and salt and pepper. Whisk until smooth.

Place the chicken wings in a bowl or resealable bag and pour the marinade over. Ensure wings are well-coated. Marinate in the refrigerator for at least 30 minutes or overnight.

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.

After marinating, remove the wings from the marinade, letting excess drip off, and arrange them in a single layer on the wire rack.

Bake for 40-45 minutes. Halfway through, flip the wings for even cooking until they are golden brown and crispy.

Optionally, reserve some marinade to create extra sauce by simmering it in a saucepan for 5-10 minutes.

Once baked, transfer wings to a bowl, pour the remaining sauce over, and toss to coat.

Garnish with chopped cilantro before serving.