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Remove your chicken wings from the fridge about 20-30 minutes before preparing. They cook more evenly when they are not cold.
Preheat your oven to 425 degrees f. and line a large sheet pan with parchment paper.
Blot any moisture off of your chicken wings using paper towels.
Place your chicken wings in a large bowl and sprinkle with the arrowroot powder or cornstarch, sea salt, pepper, and all of the seasonings.
Toss well to evenly coat each wing well, then place them in a single layer on your prepared sheet pan with space between each.
Roast for 35-40 minutes.
Meanwhile, in a high-speed blender or food processor, add all of your mango-habanero ingredients. Process until very smooth.
Carefully remove the hot pan from the oven and drizzle the wings with your mango-habanero sauce and carefully toss to combine.
Place the pan back into the oven and continue to roast for 15 minutes, until the wings are golden-brown, and the sauce is sticky.
Enjoy while hot!