Mix jerk marinade, garlic, thyme, allspice, water and scallions in a large bowl.

Add chicken wings.

Cover with plastic wrap. Place in the refrigerator on the bottom shelf. Marinate the chicken wings for 18 - 24 hours before cooking. The longer they marinate, the more flavorful the wings will become.

Preheat oven to 350°F.

Remove wings from marinade and shake off excess. Place wings in a clean bowl. Discard marimade.

Lightly season the wings with the dry jerk seasoning.

Place wings on a sheet pan with the wing tips face down, if whole.

Place sheet pan in oven and bake wings for 20 - 25 minutes or until fully cooked.

Heat grill to medium.

Place wings on the grill. Grill for 2 1/2 - 3 minutes on each side. The skin should develop a crisp texture and a mahogany-like color. Make sure the wings are fully heated to a safe-to-eat 165°F. (See the box below this recipe to tell how to correctly check the temperature of your wings.)