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In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. [or if you’re lazy like me and smoking it just put all that in a blender and blend til smooth]
Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight.
Smoke at 165 for 30 mins minimum (super smoke if you have that option)
Turn up to 350 and grill for 45-1hr or until probe reaches 165.
Finish skin down in a very hot, oiled, cast iron to crisp up skin.
6: Or place in an air fryer at max crisp for 3-4 minutes until skin is crispy.