Preheat the oven to 425°F if baking the wings or heat the oil to 375°F if frying.

In a large bowl, mix together the salt, garlic powder, onion powder, black pepper, all-purpose flour, and cornstarch.

Add the chicken wings to the bowl and toss to coat evenly.

If baking the wings, line a baking sheet with parchment paper and lightly spray with cooking spray. Place the wings on the baking sheet, making sure they don't touch each other. Bake for 30-35 minutes or until crispy and golden brown.

If frying the wings, carefully add them to the hot oil and cook for 10-12 minutes or until they're golden brown and crispy. Remove them from the oil with a slotted spoon and place them on a wire rack to drain.

While the wings are cooking, prepare the sauce. In a blender or food processor, blend together the mango puree and habanero peppers until smooth.

In a saucepan, combine the mango habanero puree, sugar, rice vinegar, soy sauce, and garlic powder. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally.

Once the sauce has thickened slightly, add the cornstarch slurry to help thicken it even more. Stir the mixture until it's thick and glossy.

Once the wings are cooked, toss them in the sauce until they're evenly coated. Alternatively, brush the sauce on with a pastry brush.

Serve the wings hot with some chopped cilantro or green onions as a garnish.