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.
Place the wings in a resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly, then turn the bag over to completely coat the wings. Refrigerate at least 4 hours or overnight, turning the bag once or twice.
Drain the wings, reserving the marinade. Bring the marinade to a boil in a small saucepan over medium-high heat. Cook until reduced by about half, about 5 minutes.
Meanwhile, prepare a charcoal grill by placing coals on half of the grill. Light the charcoal and wait for the embers to become white. (Add your favorite wood or wood chips at this point.) Replace the grate and put the wings on the cooler side of the grill.
Cover with the lid and cook until the juices run clear, 30 to 45 minutes.
Remove the wings from the grill and toss with the reduced marinade. Place the wings on the grill over direct heat and cook, turning frequently, until the sauce has caramelized, 3 to 4 minutes. Top with chopped scallions and serve with lime wedges.
Photograph by Levi Brown
Recipe courtesy of Eddie Jackson for Food Network Magazine