Prepare the jerk marinade by blending onion, garlic, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, apple cider vinegar, lime juice, and vegetable oil in a food processor until smooth.

Coat the chicken wings with the marinade, place in a bowl or bag, and refrigerate for at least 4 hours, preferably overnight.

Preheat the grill to medium-high heat (375°F) or the oven to 400°F. If using the oven, line a baking sheet with aluminum foil and place a wire rack on top.

For grilling, oil the grates and cook the marinated wings for 20-25 minutes, turning every 5 minutes.

For baking, arrange wings on the rack and bake for 40-45 minutes, flipping halfway. Broil for 2-3 minutes for extra crispiness.

Let the wings rest for about 5 minutes before serving.

Garnish with chopped green onions and serve hot.