Heat the peanut oil over medium-high heat and then add the habanero peppers, mangoes, garlic, and onion. Cook until the onion is transparent.

Lower heat to medium and add the vinegar, ginger, brown sugar,and salt. Stir to combine.

Reduce the heat to low and simmer the sauce for 30 minutes, then remove from heat.

Pour sauce into a blender and pulse blend until you reach the consistency you prefer.

Rinse the chicken and pat dry.

Glaze the chicken with the lemon juice, then sprinkle the chicken with salt and pepper.

Cover the chicken wings for 30 minutes to let the seasonings set.

In a large skillet (or a deep fryer), add enough canola oil to deep fry.

Deep fry the chicken for 8 to 10 minutes, or until you see the skin turn a crispy golden-brown.

Transfer the chicken to a paper towel covered plate to allow excess oil to drain.

Option 1: Transfer the chicken wings to a large glass bowl and pour the mango habanero chicken wing sauce over them. Stir to allow the sauce to cover all of the wings.

Option 2: Serve the chicken wings with the mango habanero sauce on the side for dipping.