> 2 lbs chicken wings and drumettes
> 2 cups low-fat plain yogurt
> 1/2 (8 oz) jar Thai peanut satay sauce
> 4 carrots peeled
> 1 cucumber
> 1 tbsp lime juice
Preheat oven to 425°F. Set the chicken in a large resealable plastic bag. Whisk yogurt and 2 tbsp Thai peanut sauce together until well combined. Season with salt (in moderation) and pepper.
Add seasoned yogurt to the bag with the chicken and shake to coat fully. (For best results, allow chicken to marinate for 10 min. or overnight.
Line a baking sheet with foil and add marinated chicken, discarding excess yogurt. Bake for 18–20 min. or until an internal thermometer registers 165°F when inserted into the thickest part of the meat. Set broiler to high. Place wings under broiler for 4 min. until golden brown.
While chicken bakes, slice the carrots and cucumber into spears. Mix together remaining peanut sauce with lime juice. Serve chicken with peanut sauce and sliced vegetables.