Grilled jerk chicken wings

Ingredients:

• 1 cup green onions, coarsely chopped (6-8 greens) + extra for serving
• 1/3 cup vegetable oil, plus extra for greasing the grill grate
• 1/3 cup soy sauce
• 2 tbsp coarsely chopped fresh ginger root
• 2 tbsp light brown sugar, firmly packed
• 1 tbsp fresh thyme leaves + a small handful of sprigs
• 3/4 tsp ground allspice
• 0.5 tsp ground cloves
• 3 cloves garlic, coarsely chopped
• 2 Scotch Bonnet peppers, halved and seeded (optional)
• Zest and juice of 1 lime + wedges for serving
• 1.3 kg chicken wings, cut in half (tips removed)

Preparation:

1. In a food processor, combine the green onions, vegetable oil, soy sauce, ginger, brown sugar, thyme leaves, allspice, cinnamon, garlic, chili pepper, lime zest and juice, and 1/2 teaspoon ground black pepper. Blend until smooth.
2. Set aside 1/2 cup of the marinade for brushing the chicken. Place the chicken wings and the remaining marinade in a large zip-lock plastic bag. Rub the thyme sprigs between your palms and add to the bag. Seal the bag and massage the chicken to distribute the marinade evenly. Refrigerate for at least 4 hours or overnight. Bring to room temperature 30 minutes before grilling.
3. Preheat the grill to medium heat and prepare the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat on the remaining burners to medium. If you have a charcoal grill, place one chimney starter of burnt-out briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups. Be sure to consult your grill's instruction manual.
4. Lightly oil the grill grate. Remove the wings from the bag and season with salt. Place the wings over indirect heat. Cover and grill, turning once, for about 20 minutes (the wings will be almost cooked through).
5. Uncover the grill and brush the wings with a small amount of the reserved marinade. Transfer them to the hot side of the grill and grill until crisp, about 3 minutes. Then brush again, flip, and grill until cooked through, about 4 more minutes. Sprinkle with sliced ​​green onions and serve with lime wedges.
   
   Note
   
   Be very careful when handling Scotch Bonnet peppers. Wear gloves if you have sensitive skin.