Place mango flesh in a blender with a splash of water and blend until smooth.

In a food processor, blend bird’s-eye chilies, red chilies, ginger, and garlic into a smooth paste.

Toast coriander seeds, cumin seeds, and cinnamon stick in a dry pan until fragrant. Grind into a fine powder.

Heat a few tablespoons of oil in a saucepan over medium heat. Add chili paste and chopped coriander stems and sauté until fragrant.

Stir in mango purée and ground spice mixture. Cook for a few minutes until slightly thickened.

Add rice vinegar, soy sauce, tamarind water, and sugar. Simmer gently, stirring often, until the glaze is thick, glossy, and balanced in sweet, sour, and spicy flavors. Season with salt to taste. Keep warm.

Place chicken wings in a large bowl. Toss with soy sauce and chili-ginger-garlic paste. Cover and refrigerate for 30 minutes.

In a shallow bowl, combine flour, tapioca starch, chili powder, and salt.

Heat oil in a deep pot or fryer to 350°F (180°C).

Coat wings in the flour mixture, shaking off excess, and fry in batches until golden brown, crisp, and cooked through, about 8–10 minutes per batch.

Transfer wings to a wire rack or paper towels to drain briefly.

Toss hot, crispy wings in the warm mango chili glaze until evenly coated. Serve immediately.