For the Wings:

1. Heat the coconut oil in a medium saucepan until melted. Add the onions with a pinch of salt and cook over medium heat for 5 minutes. Add the garlic and cook for another minute.
2. Add the mangoes, peppers, vinegar, and honey and cook over low heat, stirring frequently, for 20 minutes.
3. Pour the mixture into a blender and pulse until smooth (being careful to pause every now and then to allow steam to escape!). Season, to taste, with salt, pepper, and additional honey or vinegar, as needed. Cool the sauce to room temperature.
4. When you are ready to cook the wings, preheat your oven broiler and line a baking sheet with foil.
5. Arrange the wings in a single layer on the prepared baking sheet. You want a single layer with a little space between each wing; you may need two baking sheets to achieve this. Season with salt and pepper.
6. Broil for 10 minutes, flip, and then broil for another 10 minutes or until the wings are cooked through and the skin is crispy.
7. While the wings are broiling, place roughly a cup of the hot sauce in a medium saucepan and add the butter. Heat until the butter is melted and the sauce is warmed through.
8. Toss the cooked wings in the sauce, coating them evenly and thoroughly. Transfer to a serving platter, garnish with cilantro, and serve alongside the yogurt dip.

For the Yogurt Dip:

1. Combine all the ingredients in a bowl, stirring well. Season, to taste, with salt and pepper. Keep covered in the fridge until you are ready to serve. I find this tastes best if it is made a few hours ahead of time.