Add chili peppers, garlic, onion, mango, and salt to the fermentation jar. Cover the ingredients with enough water to create a 4% salt brine.

Leave the jar at room temperature for 14 days. Burp the jar daily if it does not have an airlock.

Blend the fermented mixture with its brine, lime juice, vinegar, and neutral oil. Blend until the hot sauce is smooth.

Debone the whole chicken while leaving the leg bones intact. Remove and reserve the natural chicken wings.

Shape the deboned chicken meat around the retained leg bones into one oversized wing. Sprinkle the meat with chicken seasoning.

Dust the shaped wing with transglutaminase meat glue. Wrap it tightly with kitchen twine and refrigerate it for 60 minutes to set.

Bake the giant wing at 375°F (190°C). Cook until the probe thermometer reads 160°F (71°C) in the thickest portion.

Whisk the spicy seasoning mix into the all-purpose flour in one mixing bowl. Whisk the eggs in a separate mixing bowl.

Coat the baked wing in the spicy flour mixture. Dip it in the beaten egg, then coat it again in the flour mixture.

Heat the frying oil to 350°F (175°C). Deep-fry the coated wing until deeply golden and the chicken reaches 165°F (74°C).

Simmer the chicken juices, butter, fermented mango hot sauce, and sriracha in the frying pan. Stir until the butter is melted and the sauce is glossy.

Toss or brush the fried giant wing with the hot buffalo sauce. Serve immediately while the coating remains crisp.