Trim and roughly chop the scallions. Peel garlic and ginger. Remove stem from the scotch bonnet pepper and halve (keep seeds for extra heat or remove for milder heat).

In a blender or food processor, combine scallions, thyme leaves, garlic, ginger, scotch bonnet pepper, brown sugar, soy sauce, lime juice, vegetable oil, allspice, cinnamon, nutmeg, salt, and black pepper. Blend until smooth, scraping down sides as needed. The marinade should be a thick but pourable paste. Taste carefully and adjust salt or lime as needed.

Chicken Wings

Pat wings dry with paper towels. If using, toss wings with baking powder and a pinch of additional salt to help crisp the skin. Place wings in a large bowl or a resealable plastic bag.

Pour about three-quarters of the jerk marinade over the wings, reserving roughly 1/4 cup for basting during cooking. Massage the marinade into the wings so each piece is evenly coated. Refrigerate and marinate at least 2 hours, ideally overnight for best flavor. If short on time, marinate at least 30 minutes.

Remove wings from refrigerator 20–30 minutes before cooking to bring closer to room temperature.

Oven method (if not grilling)

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a baking sheet lined with foil. Reserve any excess marinade (do not use raw marinade later unless boiled). Bake for 25–30 minutes, turning once halfway through, until skin is deep golden and juices run clear. In the last 5 minutes, brush wings with the reserved portion of marinade that has been boiled (see note) or with a little extra oil to glaze.

Grill method (recommended)

Preheat grill to medium-high with one zone for direct heat and one for indirect. Oil the grill grates. Place wings over direct heat to sear 2–3 minutes per side until nicely charred, then move to indirect heat, close the lid, and cook 10–15 more minutes, flipping occasionally, until internal temperature reaches 165°F (74°C) and skin is crisp. In the final 3–5 minutes, baste with the reserved marinade AFTER boiling it for at least 3 minutes to kill any raw juices, or use a separate portion reserved before marinating for basting.

Let wings rest 5 minutes after cooking to allow juices to redistribute.

Finish & Garnish

Transfer wings to a serving platter. Sprinkle chopped cilantro or parsley over the wings and serve with lime wedges on the side for squeezing over.