Pre-heat the oven to 190°C (170˚C fan forced). Place the chicken wings on a large shallow baking paper lined baking tray and roast in the oven for 35-40 minutes, or until golden brown and cooked through.
Meanwhile, heat the oil in a medium saucepan and fry the onion for 3-4 minutes until it begins to soften. Add the rice, coconut milk and beans, cook for 10-15 minutes with lid on or until rice is done. Stir in the spring onion and 1 tsp of Caribbean Street Food Seasoning.
Place the hot chicken wings in a large bowl and toss with the remaining Caribbean Street Food Seasoning until evenly coated. Serve the chicken wings accompanied with the rice and a squeeze of lime.