Combine the crushed pineapples
with juice, mango
chunks, chiles, sugar, white wine vinegar, cornstarch
slurry, butter and parsley in a pot and simmer
on low heat until well combined and slightly thick, 10 to 15 minutes.
Deep fry the chicken wings until golden brown and the interior temperature is 165 degrees F, 10 to 15 minutes. Dip the fully cooked chicken wings in the pineapple mixture until fully coated. Serve.