This recipe comes from Piers Thompson, a member of a chili head list I belong to. It's simply the best Jerk seasoning recipe I've come across in a long time. So here's a "Cheers" to Piers!
1 bunch spring onions
2 - 6 Scotch bonnets or habaneros
1 tbs allspice berries, ground
2 cloves garlic
1/4 tsp salt
1 tsp dried thyme
2 tbs white wine vinegar
1 tbs soft brown sugar
Finely chop the things that need chopping and then mix all the ingredients together. Stick it in a food processor and chop it up as finely as possible.
Keep in the fridge for a day to allow the flavors to blend. Will keep for ages in the fridge (it's probably not safe to keep it for 3 months but I have done so in the past with no ill effects).
Use this seasoning for wings or ribs. Par cook them first, then season with the jerk mixture and marinate for a couple of hours or even over night. When you're ready for them, just grill them til they're done through and serve. Just stand back and watch them go!