Ingredients 

1 cup scallions, whites and greens roughly chopped (6 to 8 scallions), plus extra sliced for garnish

1/3 cup extra virgin olive oil, plus additional for oiling the grill grates

1/3 cup soy sauce

􀀁2 tablespoons roughly chopped fresh ginger

􀀁2 tablespoons light coconut sugar, packed

􀀁1 tablespoon fresh thyme leaves, plus a small handful of sprigs

􀀁3/4 teaspoon ground allspice

􀀁1/2 teaspoon ground cinnamon

􀀁3 cloves garlic, roughly chopped

2 Scotch bonnet peppers, halved and seeds removed 

􀀁Zest and juice of 1 lime, plus wedges for serving

􀀁Kosher salt and freshly ground black pepper

3 pounds chicken wings

Directions 

1. Combine the scallions, oil, soy sauce, ginger, coconut sugar, thyme leaves, allspice, cinnamon, garlic, Scotch bonnet peppers, lime zest and juice and 1/2 teaspoon ground black pepper in a food processor. Pulse until smooth. Reserve 1/2 cup marinade for basting later. Put the chicken wings and remaining marinade in a large resealable plastic bag. Rub the thyme sprigs between your hands and add to the bag. Seal the bag and massage to distribute the marinade evenly. Refrigerate for at least 4 hours or up to overnight. Remove to room temperature 30 minutes before grilling.
2. Preheat a grill for indirect and direct grilling over medium heat.
3. Lightly oil the grill grates. Remove the wings from the bag and season all over with salt. Add the wings to the indirect-heat side. Cover and cook, flipping halfway through, about 20 minutes (the wings will be  almost completely cooked at this point). Uncover the grill and baste the wings with some of the reserved marinade. Flip the wings onto the hot side of the grill to crisp up and cook, about 3 minutes, then baste, flip and cook until the wings are cooked all the way through, about 4 minutes more. Sprinkle with sliced scallions and serve with lime wedges.