Puree thyme, garlic, scallions, cilantro, Cajun seasoning, and vinegar in a food processor to create the marinade.

Add the marinade to the chicken wings.

Marinate the wings in the refrigerator for 24 hours.

Mix tamarind pulp, water, and sugar in a saucepan to create the tamarind sauce.

Simmer the tamarind sauce until it reaches a medium-thick consistency.

Refrigerate the tamarind sauce for 1 day to allow the flavors to meld.

In a small pot, heat olive oil and sauté the garlic until golden; remove and cool.

Combine the sautéed garlic with mayonnaise, sugar, paprika, and pepper blend for the lava sauce.

Refrigerate the lava sauce.

Preheat canola or vegetable oil in a deep fryer or large pot to 350 degrees F.

Carefully add the marinated chicken wings to the hot oil.

Deep fry the wings until they are crispy and golden brown, about 15 minutes.

Remove the wings from the oil and drain them on paper towels.

Transfer the fried wings to a hot wok or large skillet.

Douse the wings with the Trini Tamarind Sauce.

Sauté the wings in the sauce for 1 minute to coat them evenly.

Remove the wings from the wok and serve with your choice of veggies or sides.

Drizzle with Lava Sauce for an extra punch of spicy goodness.