Take the marinated chicken out of the fridge atleast one hour ahead of starting to cook. Using paper towel, pat the chicken dry. Discard the liquid at the bottom of the bowl. Dry the chicken very well.
Place the chicken in another bowl and add 2-3 tablespoon of the tamrind sauce that we prepared before. Using clean hands, toss and mix to coat all the wings properly.
To Air Fry -Preheat your air fryer at 360F. Layer the wings in a single layer in the basket.If needed you can place the drumettes standing up if they are not fitting all at once. Make sure that the wings are not touching each other.
Air fry for a total of 20 minutes, flipping using tongs half way at 10 minutes.
Bump the temperature to 390 F at the end of 20 minutes let air fry for additional 5-7 minutes until you see that the skins are crispy.
To Bake - Preheat oven to 400F. Line a sheet pan with foil and place a oven proof rack on top of the foil. Spray the rack liberally wiuth cooking spray.
Arrange the wings in a single layer on the rack.
Bake for 40 minutes, flipping using tongs at half the time until the wings are crispy and slightly charred on the edges.
Serve the wings warm with rest of the tamarind sauce.