In a blender or food processor combine scallions, thyme, garlic, ginger, scotch bonnet, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, oil, salt and pepper. Puree until a coarse paste forms. Scrape down sides as needed.

Marinate wings

Place the chicken wings in a large bowl or resealable bag. Pour about two-thirds of the jerk marinade over the wings, reserving the remainder for basting. Massage the marinade into the wings so they are evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight (8–12 hours) for best flavor.

Chermoula Sauce (for finishing / dipping)

Make chermoula

In a food processor combine parsley, cilantro, mint (if using), garlic, cumin, smoked paprika, lemon juice, olive oil, red wine vinegar, salt, pepper and red pepper flakes. Pulse until herbs are finely chopped but still moist and slightly chunky. Taste and adjust salt, lemon, or oil for desired brightness and consistency. Transfer to a bowl and refrigerate until ready to serve.

For Grilling & Serving

Preheat grill and prepare wings

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Allow grates to get hot, then lightly oil the grates with the vegetable oil to prevent sticking. Remove wings from refrigerator and let sit at room temperature for 15–20 minutes while the grill heats.

Grill wings

Place wings on the grill away from direct high flames if using charcoal (or directly on grates for gas). Grill over medium-high heat for 6–8 minutes per side, turning once or twice, until skin is nicely charred in spots and internal temperature reaches 165°F (74°C) for wings (if bone-in) or 165°F for boneless. During the last 6–8 minutes of cooking, brush the wings with the reserved jerk marinade once or twice to build a glaze—do not use marinade that contacted raw chicken unless you bring it to a simmer for 2–3 minutes first. Total grill time should be about 12–20 minutes depending on wing size.

Finish and serve

Remove wings from the grill and transfer to a platter. Spoon or drizzle chermoula over the wings or serve it on the side as a dipping sauce. Garnish with lime wedges and an extra sprinkle of salt or chopped herbs if desired. Serve hot.