Preheat oven to 425ºF (218ºC), setting the rack in the middle position. Line a large baking sheet with parchment and then fit with a wire rack.
In a medium bowl, mix the baking powder, garlic powder, salt and pepper.
Pat dry the chicken wings with a double layer of paper towels. Then add the wings to the bowl and toss to coat evenly with the baking powder mixture. Then place on the prepared baking sheet rack.
Place the baking sheet in the oven. Bake for 30 minutes until somewhat crispy, flipping the wings halfway through using kitchen tongs.
While the wings are baking, make the mango habanero sauce. Add the mango chunks, habaneros, garlic, vinegar and lime juice to a blender or food processor. Process until uniform and smooth with an orange color.
Add the mango habanero sauce and honey to a small saucepan. Place onto medium heat and bring to a simmer, stirring to help the honey dissolve. Let it bubble for 3-4 minutes and then remove from the heat.
Remove the wings from the oven. One-by-one brush each wing with the mango habanero sauce to coat completely.
Return to the oven to bake for 10 minutes more or until slightly caramelized** (see note). Remove from the oven and serve with vegetable sticks and/or your favorite dipping sauce.