Place wings on foil lined baking sheet and drizzle olive oil and juice of one lemon on top. Sprinkle with salt. Bake at 250 degrees for about 30 minutes.
Meanwhile mix the juice of the other lemon with the carrot juice, honey, white wine vinegar in a small sauce pan. Drop the half of habanero pepper into it. Bring to a boil then reduce to a simmer and reduce by half about 20 minutes.
Bring oil to 375 degrees in either a deep fryer or Dutch oven. Remove the chicken from the oven and fry 4 or 5 minutes until the skin is crispy.
Place the wings in a bowl and pour the carrot sauce over top and toss to coat.