1 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 4 scallions (green and white parts) chopped 10 dried habaneroâ€™s cut in half 2 fresh jalapenosâ€™ coarsely chopped 1/2 cup distilled white vinegar 1/4 cup soy sauce 2 tablespoons vegetable oil 1 tablespoon salt 1/4 teaspoon garlic powder Place all ingredients into a blender and pulse until all is blended well but not completely pureed. Place chicken wings into a gallon ziplock bag and pour in jerk marinade. Put in fridge for 24 hrs turning at least 4 times.When time to cook, remove wings from fridge about an hour before they hit the grill. Soak applewood chips in water for 1/2 hr.Drain and then place wood chips into a smoker box in a preheated grill.Youâ€™ll want to keep the grill (gas or charcoal) at a med to low heat. However have the smoker box over high heat in one section of the grill. Grill wings until done, turning wings often so that they donâ€™t char.