Grilled Jerk Chicken Wings

Place the {@12:}, {@11:}, Scallion (1 bunch), Scotch Bonnet Peppers (2), , Fresh Thyme (10 sprigs), Olive Oil (1/3 cup), {@10:}, Dark Soy Sauce (1 Tbsp), Brown Sugar (1 Tbsp), Fresh Ginger (2 slices), Ground Allspice (1 tsp), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp), {@14:} and juice from the {@13:} into the food processor.

Pulse the food processor so as to get a sort of chunky marinade at the end. However, you can go as smooth as you like. This marinade will keep in the fridge for at least a week, in the event you want to make it in advance.

Pour the marinade over the Chicken Wings (5 lb). Give it a good mix and place the fridge overnight. Feel free to mix it around if you remember during the night.

To help us achieve that lovely pimento smoke you expect to taste in good Jamaican Jerk, we’ll need to create a smoke pouch. Soak the wood chips of your choice with the Whole Allspice (8) for a few hours in a bowl with water.

Remove the wings from the fridge about 30 minutes before you’re ready to grill. Using tin foil create a pouch with the wood and allspice berries. Seal and poke with a fork so you’ll have some holes for the smoke to escape and perfume the grill.

Place the smoke pouch directly over your flame, covere the grill and ensure you see smoke before placing the wings on. After you see smoke turn your heat down to low. If you have two levels on your grill place the wings went on the top rack and the smoke pouch directly below them. While they were directly above the heat source, they don't get raw heat as the heat was low and the smoke pouch shielded them a bit. You’re free to grill these with indirect heat.

With the lid closed keep the wings on the top level for about 35 minutes (remember to move them around so they cook evenly). Feel free to add some water, beer or apple juice to the bag you marinated the wings in and use that to baste the wings as they grill.

Then move the pouch to the side and moved the wings to the lower level of your grill. To help them develop some color and fully cook over the direct heat. Set your grill heat to about 325 degrees F (162 degrees C). Here is where you must keep a close eye on the wings or they will burn. Slightly charred edges are perfect - but not burnt. Keep them on the lower level for 10-15 minutes, depending on size.

Drizzle on some fresh lime or lemon juice just before you remove these jerk wings from the grill. It will help to brighten them up a bit with that kick of citrus. Serve warm!