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1
Make the marinade: Combine the rum, lime juice, soy sauce, brown sugar, garlic, scallions, habaneros, ginger, allspice, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl.
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2
Place the wings in a resealable plastic bag and add the marinade.
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3
Press the air out of the bag and seal tightly, then turn the bag over to completely coat the wings.
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4
Refrigerate at least 4 hours or overnight, turning the bag once or twice.
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5
Drain the wings, reserving the marinade.
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6
Bring the marinade to a boil in a small saucepan over medium-high heat.
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7
Cook until reduced by about half, about 5 minutes.
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8
Meanwhile, prepare a charcoal grill by placing coals on half of the grill.
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9
Light the charcoal and wait for the embers to become white.
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10
(Add your favorite wood or wood chips at this point.)
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11
Replace the grate and put the wings on the cooler side of the grill.
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12
Cover with the lid and cook until the juices run clear, 30 to 45 minutes.
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13
Remove the wings from the grill and toss with the reduced marinade.
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14
Place the wings on the grill over direct heat and cook, turning frequently, until the sauce has caramelized, 3 to 4 minutes.
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15
Top with chopped scallions and serve with lime wedges.
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16
Photograph by Levi Brown
