In a pot add Water (3 cup) and bring it up to a simmer. Add in the Salt (1/4 cup), Brown Sugar (1/4 cup), Whole Allspice (4), Fresh Thyme (4 sprig), Fresh Ginger (2 slice), Scallion (1) and Ground Black Pepper (1/2 teaspoon). Turn off the heat, whisk well and place in the fridge to cool.
In a bowl place the Chicken Wing (3 pound) and pour in the chilled brine. Cover the bowl with some plastic wrap and place in the fridge for 1 hour.
Remove from the fridge and set aside to come back up to room temperature.
In a sauce pot over high heat add the Water (1/4 gallon) and Tamarind Pulp (1 cup). As it comes up to a boil start breaking the pulp apart with a spoon. Add in the Fresh Ginger (2 slice) and Garlic (3 clove) and let it continue on a rolling boil for 5-7 minutes.
Turn off the heat and strain the tamarind glaze. In another pan over low heat add Olive Oil (1 tablespoon), Scallion (2 stalk), Scotch Bonnet Pepper (1) and cook for 1 minute.
Next, add the strained tamarind liquid, Brown Sugar (1 cup), Honey (2 tablespoon), Salt (1/4 teaspoon), Sunkist Orange (2), Ketchup (1/4 cup) and continue to cook. Take about 1/2 cup out and set aside to use as a dipping sauce.
Continue to reduce the other half in the pan until nice and thick or about 15 minutes. Adjust the sugar levels at this point. Give it one final quick stir and remove from the stove.
Place a wok or large pot over high heat and add frying oil. Dry the chicken wings and fry them in the oil but try not to overcrowd the pan. Once fully cooked remove and place them on a plate lined with paper towels.
Warm the glaze back up on the same pan and add wings directly to the pan. Toss in the sauce, serve and enjoy!