You can buy store-bought jerk seasoning or make your own. In a bowl, combine the salt, garlic, onion powder, ginger, allspice, cinnamon, nutmeg, thyme, paprika, and cayenne pepper. In a larger bowl, toss the chicken wings with the jerk seasoning, ensuring that you coat all sides. Cover, refrigerate, and allow the wings to marinate while you make the jerk sauce.    

In a pot, melt the butter over medium heat. Add the green onions, ginger, garlic, allspice berries, cinnamon, black peppercorns, and fresh thyme. Stir and allow the ingredients to sweat over medium heat for about 10 minutes. Lower heat if necessary to prevent the ingredients from burning. Add habanero peppers, sugar, and tomato paste. Stir well and let simmer for about three minutes. Add white vinegar and about two cups of water; stir well. Add more water if necessary if too thick. Allow the sauce to reduce and thicken to reach about medium thickness, about 30 minutes, on low to medium-low heat. The sauce should be thick enough to coat a spoon lightly when ready. Let the pot cool slightly before carefully straining the jerk sauce through a sieve into a large measuring cup or bowl.

Fire up the grill (or you can bake the wings in the oven). Heat the grill to medium high. Using grill tongs, dip a wad of paper towels in oil, then carefully rub the grill grate until it is glossy and coated. Grill the wings, covered, and flip them occasionally until they are golden brown and cooked through, about 20 minutes. Keep a close eye on the grill: If flare-ups occur, or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. When they’re done, toss the wings in jerk sauce and enjoy! Serves 3-4.