3 lbs chicken wings, tips removed
4 green onions, white part only
1/2 Habanero or Scotch Bonnet pepper, seeded
3 tbsps canola oil
2 tbsps fresh lime juice
1 tbsp granulated garlic
2 tsps dried thyme
2 tsps ground allspice
1 tsp white sugar
1 tsp Kosher salt
1/2 tsp ground pepper
CAUTION – Habanera and Scotch Bonnet peppers are EXTREMELY hot when raw. Use rubber gloves when cutting and removing seeds. Wash hands, knife, and cutting board with soap and water immediately after cutting peppers.
Combine spice paste ingredients in a blender and process until smooth. Put wings on a parchment covered baking sheet and brush with spice paste. Cover and refrigerate for 6-24 hours.
Oven: Preheat oven to 450F. Bake for 40 minutes. Remove from heat and serve.
Grill: Preheat grill to medium. Grill with the lid down, turning wings once, for 30-40 minutes. Remove from heat and serve.
Note: Despite the fiery raw pepper, the cooked wings are pleasantly spicy. If you want more heat, leave the seeds in the pepper.