Step 1: Prepare the Jerk Marinade

In a blender or food processor, combine the Scotch bonnet peppers, garlic, ginger, scallions, soy sauce, vegetable oil, lime juice, brown sugar, white vinegar, allspice, thyme, cinnamon, nutmeg, salt, and black pepper. Blend until smooth, creating a thick, fragrant marinade. Taste the marinade and adjust the spice level to your preference. For less heat, reduce the amount of Scotch bonnet peppers or remove the seeds.

Step 2: Marinate the Chicken Wings

Place the chicken wings in a large mixing bowl or a resealable plastic bag. Pour the jerk marinade over the wings, ensuring they are fully coated. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 4 hours, preferably overnight. Marinating overnight allows the flavors to penetrate deeply into the chicken.

Step 3: Preheat the Oven

When you’re ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup, and place a wire rack on top. The wire rack allows air to circulate around the wings, ensuring even cooking and crispiness.

Step 4: Prepare the Wings for Baking

Remove the wings from the marinade, letting any excess drip off. If you want extra-crispy wings, pat them dry with paper towels and toss them with 1 tablespoon of baking powder. This helps create a crispier skin in the oven. Arrange the wings in a single layer on the prepared wire rack, leaving space between each wing.

Step 5: Bake the Wings

Bake the wings in the preheated oven for 45-50 minutes, flipping them halfway through. The wings should be golden brown and crispy on the outside, and the internal temperature should reach 165°F (74°C) when checked with a meat thermometer.

Step 6: Serve and Garnish

Remove the wings from the oven and let them rest for a few minutes. Garnish with lime wedges and freshly chopped parsley or cilantro. Serve the wings hot with your favorite dipping sauces or Caribbean sides like rice and peas, fried plantains, or a simple green salad.