Roughly chop the onion, scallions, and garlic cloves.

Stem and seed the Scotch bonnet or habanero chiles.

Combine the onion, scallions, garlic, chiles, lime juice, olive oil, soy sauce, salt, brown sugar, thyme, allspice, black pepper, nutmeg, and cinnamon in a blender.

Puree until smooth to make the marinade.

Place the chicken wings in a large Ziploc bag.

Pour the marinade into the bag with the wings.

Seal the bag, pressing out excess air.

Refrigerate the chicken wings in the marinade overnight, or up to 24 hours.

Remove the chicken wings from the refrigerator.

Thread the wings onto bamboo skewers lengthwise.

Spread the wings out to their full length on the skewers.

Allow the chicken to come to room temperature while preparing the grill.

Light the charcoal and wait until it is covered with gray ash.

Arrange the coals on one side of the charcoal grate for indirect heat.

Set the cooking grate in place.

Cover the grill and preheat for 5 minutes.

Place the wings on the hot side of the grill.

Cook until well browned on all sides, about 3-5 minutes.

Move the chicken to the cool side of the grill.

Cover the grill and continue to cook until the chicken is cooked through and darkly browned, about 20 minutes more.

Remove the chicken wings from the grill.

Allow the wings to cool for 5 minutes before serving.