Jerk Chicken Wings

• 3 pounds of chicken wings
• 4 roughly chopped scallions
• 1 peeled shallot
• 1/2 habanero or Scotch bonnet chili
• 1/2-inch peeled fresh ginger
• 2 garlic cloves
• 1 tablespoon fresh thyme leaves
• 1 tablespoon allspice berries
• 1 tablespoon honey
• 2 tablespoons lime juice
• 1/4 cup vegetable oil
• salt and pepper

1. Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock.
2. Toss the wings with a little neutral oil to keep them from sticking.
3. Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat.
4. Leave one side of the grill cooler for indirect cooking.
5. Put the wings on the cool side of the grill.
6. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
7. While the wings cook, combine 4 roughly chopped scallions, 1 peeled shallot, 1/2 habanero or Scotch bonnet chili, 1/2-inch peeled fresh ginger, 2 garlic cloves, 1 tablespoon fresh thyme leaves, 1 tablespoon allspice berries, 1 tablespoon honey, 2 tablespoons lime juice, 1/4 cup vegetable oil, salt and pepper in a food processor or blender.
8. Blend or process into a paste.
9. When the wings are cooked, put them in a large bowl with the sauce, and toss to coat.
10. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until theyre nicely browned on both sides.

chicken, scallions, shallot, scotch, fresh ginger, garlic, thyme, berries, honey, lime juice, vegetable oil, salt

Taken from cooking.nytimes.com/recipes/1015015 (may not work)