• Preheat the oven to 200C / 400F. Line a large baking try with parchment paper.
• Clean the chicken wings and pat them dry with a kitchen towel. Cut off the tip of the chicken wings and discard it. We will only use the drumettes and flats.
  
• In a mixing bowl, mix the wings, baking powder, cajan seasoning, paprika, thyme, garlic powder, salt and pepper until all the wings are coated well.
  
• Arrange the wings in the baking tray in a single layer (don't overcrowd the tray).
  
• Bake for 20 minutes then flip the chicken on the other side and bake for 20 more minutes until crispy and golden.

Prepare The Sauce

• Add mango chunks, Habanero, lemon juice, paprika, honey and apple cider vinegar in the blender and blend until smooth.
  
• Melt the butter in a small pot over medium heat, pour the mango habanero sauce into over the melted butter. Bring the mixture to a simmer, stirring occasionally.
  
• Turn off the heat and scoop ¼ cup of the sauce and keep it for later.
• Now in a bowl, add the baked chicken and top them with the rest of the sauce, mix until all the chicken are evenly coated with the sauce.
  
• Return the chicken back to the baking try and bake for more 5-10 minutes. Serve with the rest of the sauce.