• Preheat grill or smoker to 375°F (191°C) degrees with cherry wood over indirect heat. 
• Put chicken wings in a medium-sized bowl and apply BBQ seasoning and cornstarch. Mix.
• Place chicken wings on the grill at least 1/2 inch apart. Insert two needle probes, each attached to your Smoke^® X2. Set the high-temp alarms to

  165°F

  (74°C) and cook until the high-temp alarms sound, about 25-30 minutes.

Meanwhile, make the sauce:

• Cut stems off habaneros and remove seeds (leave seeds and veins intact for spicier wings). Peel skin off one mango and dice into small cubes (cut around the seed in the middle).
• Place habaneros and mango cubes in blender or food processor, along with apple cider vinegar, garlic, salt, honey, and brown sugar. Blend until smooth.
• When the high-temp alarms sound, verify the temp of the wings using your Thermapen^® ONE and remove them to a bowl. 
• Pour mango habanero sauce over the wings in the bowl and mix the wings around so they are completely covered in the sauce.
• Place the wings back on the grill for 10-15 minutes so the sauce cooks into the wings and makes them sticky.
• If you want extra tender wings, you can re-check the wing temp and keep cooking to the extra-tender temperature, 175°F (79°C). This will take a few minutes more. 
• Remove from grill and serve!