Prepare the chicken: Combine scallions, brown sugar, ginger, salt, allspice, cinnamon, cloves, nutmeg, garlic, and chiles in a mini food processor. Process until a smooth paste forms, about 2 minutes. Transfer to a large bowl, and add lime juice, oil, and drumettes. Toss to coat; cover and chill 4 hours or up to overnight.
Heat a charcoal grill to medium-high (400°F to 450°F). Place drumettes on oiled grate, and grill, covered and turning often, until cooked through and well charred, about 30 minutes.
Prepare the sauce: Stir together all sauce ingredients in a bowl; serve with wings.
