Combine water, tomato paste, Worcestershire sauce, honey, molasses, minced habanero pepper, crushed red pepper flakes, ground black pepper, onion powder, chili powder, dried onion flakes, dried parsley, garlic powder, and hickory liquid smoke in a large saucepan.

Bring the mixture to a boil, then reduce the heat and simmer uncovered for 1 hour, or until the sauce reduces by about half and thickens.

Remove the sauce from the heat and add white vinegar. Cover to keep warm.

In a small bowl, combine the ranch dressing, mango juice, and minced jalapeno pepper to make the mango ranch dipping sauce.

Cover the mango ranch dipping sauce and chill until needed.

Heat 4-8 cups of vegetable oil in a deep fryer to 375°F.

Carefully drop the chicken wings into the hot oil and fry for 8 to 12 minutes, or until golden brown and cooked through.

Drain the fried chicken wings for a few minutes on paper towels to remove excess oil.

Sprinkle the drained chicken wings with salt and pepper.

Place the fried wings in a large glass or metal bowl.

Add 1/2 cup of the prepared habanero honey sauce to the wings.

Toss the wings until they are thoroughly coated in the sauce.

Serve the coated wings hot with the chilled mango ranch dipping sauce on the side.