Wash the wings and remove any pinfeathers. Dry the wings and set them aside.

Peel the mango and puree the flesh in a food processor.

Heat the vegetable oil in a saucepan over moderate heat. Add the onion and cook for one minute, stirring frequently. Add the garlic and Serrano pepper and cook briefly. Add the tomatoes and parsley and cook for 5-6 minutes, stirring occasionally, or until the vegetables have softened. Add the mango puree, honey, molasses, cider vinegar, lime juice, soy sauce and chili powder. Stir thoroughly to blend the ingredients and cook over low heat for about 20 minutes or until thickened.

Let cool. (Makes about 2-1/2 cups).

Preheat an outdoor grill or oven broiler to medium. Brush some of the barbecue sauce on the wings. Cook the wings, turning them every few minutes and brushing with more barbecue sauce, for about 20-25 minutes or until crispy and cooked through.