• Place the chopped onion, garlic cloves, jalapeño, vegetable oil, soy sauce, fresh lime juice, brown sugar, salt, allspice, paprika, cinnamon, and optional cayenne pepper into a blender. Blend on high speed for about one minute, or until the mixture is smooth and cohesive.
• Transfer the chicken wings into a large resealable plastic bag or a bowl. Pour the jerk marinade over the wings, ensuring they are thoroughly coated. Press out any excess air from the bag, seal tightly, and massage the marinade into the wings. Refrigerate for at least 1 hour, though letting them marinate overnight will enhance the flavor even more.
• Choose your preferred cooking method: oven, air fryer, or grill.

To Bake:

• Preheat your oven to 400°F (200°C). Arrange the marinated wings on a parchment-lined quarter sheet pan in a single layer, leaving space between each one. Bake for 25 minutes, flipping the wings halfway through. For extra crispy skin, switch on the broiler for the final 1 to 2 minutes, keeping a close eye to prevent burning.

To Air Fry:

• Place the wings in an even layer in the air fryer basket. Set the temperature to 375°F (190°C) and cook for 22 to 25 minutes, shaking the basket halfway through to ensure even browning. The wings should be charred at the edges and cooked through.

To Grill:

• Preheat your grill to 350°F (medium heat). Arrange the wings on the grates and cook for about 3 to 4 minutes per side. Turn them occasionally to avoid burning, and grill until they are nicely charred and the internal temperature reaches 165°F (74°C).
• Allow the wings to rest for 5 minutes after cooking to lock in the juices. Serve warm, garnished with thinly sliced green onions, and accompanied by a tangy lime mayo dipping sauce. To make the sauce, combine 3 tablespoons of mayonnaise, 1 tablespoon of lime juice, and 1 teaspoon of Dijon mustard in a bowl. Stir until smooth and creamy.