Masterchef-level smoked wings finished over pimento wood chips for authentic flavor.
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In a high-speed blender, combine Scotch bonnets, thyme, allspice, ginger, garlic, brown sugar, soy sauce, lime juice, green onions, cinnamon, and nutmeg. Pulse until a thick, chunky paste forms.
Place the chicken wings in a vacuum-seal bag or large glass bowl, coat thoroughly with the jerk marinade, and refrigerate for at least 12 hours to allow the enzymes to tenderize the meat.
Prepare your smoker for indirect cooking at a steady 225°F (107°C) using charcoal as the base heat source.
Remove wings from the marinade, patting them slightly so they are moist but not dripping, and arrange them on the smoker racks.
Add the soaked pimento wood chips to the coals and smoke the wings for 90 minutes, maintaining a thin blue smoke to infuse the authentic Jamaican aroma.
Increase the smoker temperature to 400°F (204°C) or transfer wings to a hot grill for the final 10 minutes to render the fat and crisp the skin.
Monitor the internal temperature until it reaches 175°F (79°C); the higher temp ensures the collagen in the wings has fully broken down for a 'fall-off-the-bone' texture.
Rest the wings for 5 minutes under loose foil before serving to allow the juices to redistribute.
