Clean, pat dry and season your chicken wings with all the ingredients listed including 1/2 tbsp olive oil.
Let chicken wings marinate for at least 20 minutes or ideally overnight. While wings marinate clean and chop your okra into bite size pieces.
Lightly coat okra with 1/2 tbsp olive oil, salt, pepper, garlic powder and onion powder. Just enough to lightly cover everything, heavy hand is not needed. Be sure to add a pinch of baking powder to help with texture.
Air fry for 8-10 minutes on 400° flipping half way. Time is dependent on your air fryer and quantity so keep an eye to make sure they don't burn.
Place the seasoned chicken wings in the air fryer basket in a single layer. Air fry the wings for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.
While the wings are cooking, place the fresh tamarind pulp in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 35-40 minutes, stirring occasionally until the tamarind pulp breaks down and the seeds separate. If using tamarind paste or sauce thats already made, you don't have to boil, instead just simmer low heat with some water until your desired consistency is achieved.
Strain the mixture through a fine mesh sieve to remove the seeds and any fibrous material, collecting the tamarind liquid in a bowl. Add back into pan and sweeten the tamarind liquid with your choice of honey or agave to taste, stirring until fully dissolved. You want it to be a little sour to get that "sweet and sour" taste :)
Once the wings are done, place them in a large bowl and add the tamarind glaze over top. Toss until fully coated and top with fresh green scallions. Serve with crispy roasted okra on the side and enjoy 7-8 wings with 1/2 cup of okra!
