In a large bowl, add your freshly cleaned + rinsed chicken wings along with the chopped scotch bonnet pepper, Jerk Marinade, and Homemade Jerk Dry Rub Seasoning mixing everything together until chicken is fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it's best to marinate chicken overnight in the refrigerator or for up to 2 days.

Preheat the oven to 400 degrees Fahrenheit and lightly grease a standard 9x13 baking dish or a large foil baking pan. Set aside.

Add the chicken to the prepared baking dish, spreading them out side by side, and tightly cover the top with foil paper. Bake for 30-35 minutes or until chicken wings are mostly cooked through. Carefully, drain the jerk sauce 'liquid (aka jerk broth)' from the chicken into a bowl and set aside. Return the chicken wings back to the oven and bake for another 5-10 minutes or until they appear more 'dry'.

In a saucepan over medium-high heat, add the butter and let it melt. Add the BBQ sauce, jerk 'liquid' broth, jerk marinade, and chicken stock, and mix together until combined. Let everything boil for 2-3 minutes. Reduce the heat to medium-low and add in the cornstarch mixture and thyme sprigs, stirring the sauce until it thickens.

Generously brush (or spoon) the BBQ jerk sauce atop chicken wings just until fully coated and bake (without foil) for another 10-15 minutes until the sauce has 'Baked unto' chicken wings. NOTE: I like to broil the wings for the final 10-15 minutes for the best results. Just be sure to keep an eye on them to avoid burning. Remove from oven.

To serve, enjoy your jerk wings with a side of bread (hard-dough bread is traditionally used) or with your favorite side (i.e. grilled corn, potatoes, rice, veggies, etc.).