Combine the mango, seeded habanero peppers, sugar, corn syrup, onion powder, garlic powder, and salt in a high-powered blender. Blend for 1 to 2 minutes, until the sauce is smooth.

Meanwhile, heat about 3 inches of oil in a large Dutch oven. If you're using an electric tabletop fryer, fill the unit to its MAX line.

Preheat the oil to 350°F over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350°F, reduce the heat to medium-low.

Gently drop the wings into the oil and fry until they become golden brown, about 8 to 10 minutes and are cooked all the way through to an internal temperature of 165°F. Depending on the size of your fryer, you may not be able to fry all the wings at once. When the wings are finished cooking, remove them to a paper towel-lined plate to drain the excess grease and allow the oil to recover to 350°F before adding additional wings.

Place the drained wings in a large bowl. Add 1/3 to 1/2 cup of the mango habanero sauce and toss the wings with a pair of tongs until they're well coated. If you have leftover sauce, store it in the refrigerator, covered, for up to a week.

Serve immediately with ranch or blue cheese and a side of celery sticks or carrot sticks, if desired.