Combine yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice in a blender.

Blend until the marinade is completely smooth.

Place chicken wings in a large bowl.

Pour marinade over the chicken wings and toss to coat completely.

Cover the bowl with plastic wrap.

Marinate in the refrigerator for at least 8 hours or overnight.

Preheat oven to 450 degrees F (230 degrees C).

Line a baking sheet with aluminum foil.

Spray the foil with cooking spray.

Place chicken drumettes on the prepared baking sheet.

Reserve the remaining marinade.

Bake in the preheated oven for 25 minutes.

Brush half of the reserved marinade onto the chicken wings.

Turn the wings over.

Bake for 15 minutes.

Turn the chicken wings again.

Brush the remaining marinade onto the wings.

Bake until tender and caramelized, 10 to 15 minutes more.

Ensure an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C).

Rest the wings on the baking sheet for 5 minutes before serving.