Ingredients
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2 lbs chicken wings and drumettes
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2 cups low-fat plain yogurt
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1/2 (8 oz) jar Thai peanut satay sauce
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4 carrots peeled
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1 cucumber
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1 tbsp lime juice
Steps
1
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.
2
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.
3
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.
4
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.
