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12 scallions, tops and bottoms trimmed, chopped
8 garlic cloves
4 dried bay leaves
1 habanero or 2 jalapeno chiles, chopped
1/4 cup red-wine vinegar
2 tablespoons fresh thyme, leaves
4 teaspoons ground allspice
Coarse salt and ground pepper
6 pounds chicken wings, cut in half at joint
Lime wedges, for serving
||In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).
||Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.
Cook's Note: To grill the wings, cook over medium, covered, until cooked through, 15 to 20 minutes, turning occasionally (lower heat if wings are getting too charred).