Jerk chicken wings

Halve the habaneros and cut out the stem end seed pod and most of the white membranes, then chop roughly.

Blend the onion, garlic, green onions, habaneros, thyme leaves, salt, black pepper, allspice, dry thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar and lime juice, pulsing first, then running until completely liquefied.

Pour over the wings and mix thoroughly so every bit of surface is coated, wrap in plastic and marinate overnight, at least eight hours; two hours will do.

Line a baking sheet with heavy duty foil, spritz with canola oil and lay the wings out evenly, still wet with marinade; keep the leftover marinade.

Roast at 450F for 25 minutes.

Brush half the remaining marinade over the tops, turn them all over and return for 15 minutes.

Turn them, then paint with the rest of the marinade and return 10 to 15 minutes until deeply browned and caramelized; the dark edges are not burning.

Let them sit on the foil five minutes before lifting them off, so they contract and release.