I make the Dragon Wing sauce the day before, and fridge it overnight. Gives it a chance to meld.
Take care when finely mincing the Habeneros (use gloves or a plastic bag to cover your hands). After cutting them open, you can scrape out the pith and seeds for a little less fire.
Saute the onions on medium heat in half the butter till translucent. Add in the garlic, habaneros and the rest of the butter. Saute for about 5 more minutes. In the meantime, slice off some of the skin of the limes, and super finely mince. Add all the lime juice and softer parts of the lime pulp and the minced lime zest. Let this simmer until it is thick (5 more minutes). Now add in the honey, and let this simmer until it gets thick again (about 5-10 minutes).
Now put in small food processor and saucify it. Fridge it overnight.
When making the wings, do it however you prefer. Bake 20 mintues at 500 degrees, or deep fry em first then bake. If you like, before baking, mix the dragon wing sauce with equal parts Franks. Franks lends a nice color and some flavor, and dilutes the fire of the Dragon sauce.