1) Split wings apart into 2 sections and slash a slit in the flat part of the wing for quicker cooking.

2) Combine chile powder, salt, black pepper, cayenne, and allspice in a bowl and sprinkle liberally over the wings (you don't need to use all of it). Refrigerate for at least 1 hour.

3) Combine Pickapeppa sauce, butter, honey, Tabasco, and pepper flakes in a medium saucepan over low heat until it is well incorporated.

4) Let wings come to room temperature.

5) Prepare grill for medium high direct heat. Grill dry rubbed wings for 20-25 mins, constantly turning the wings with tongs to maintain good grill marks without over-charing the wings. Take the biggest wing after 20 mins and take a bite out of it, and if the juices run clear, they are done.

6) Place wings in a large bowl and toss with the jerk sauce.

7) Serve with blue cheese dressing and carrots.