Rinse and dry chicken wings.

Remove tips from chicken wings and separate wings at joint if desired.

Place wings in a large bowl.

Combine scallions, hot green chili peppers, bay leaves, garlic, distilled white vinegar, ground allspice, dried thyme, salt, pepper, and cayenne pepper in a food processor or blender.

Process until a thick paste forms.

Spoon the marinade onto the chicken wings.

Stir to coat the wings evenly with the marinade.

Let stand covered at room temperature for 2 hours or refrigerate overnight, turning wings occasionally in the marinade.

Heat broiler or grill.

Place half of the wings on a broiler pan.

Broil 4 inches from heat for 10 minutes per side.

Transfer to a serving platter.

Scrape marinade from the broiler pan and spread it on the wings.

Repeat with the remaining chicken wings.

Let cool slightly before serving.