Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.

In a large bowl, toss the chicken wings with salt, pepper, garlic powder, and cornstarch until evenly coated. Arrange the wings on the wire rack, ensuring they aren't touching.

Bake the wings for 40-45 minutes, flipping halfway through, until crispy and the internal temperature reaches 165°F (74°C).

While the wings bake, prepare the glaze: Combine mango, habanero, apple cider vinegar, brown sugar, grated ginger, and lime juice in a small saucepan. Bring to a simmer over medium heat.

Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the mango is very soft and the sauce has thickened slightly. Carefully transfer the mixture to a blender and blend until completely smooth. Return to the saucepan, season with salt, and keep warm.

Once the wings are cooked and crispy, transfer them to a large clean bowl. Pour the warm mango habanero glaze over the wings and toss gently until every piece is fully coated.

Serve immediately, garnished with chopped cilantro or sliced green onions if desired.