- 24 skin-on chicken wings
- 2 tablespoons fresh lime juice
- 1/3 cup Thai peanut sauce, warmed
- 3 tablespoons coconut flakes, toasted
- 2 tablespoons cilantro leaves
On foil-lined baking sheet, toss chicken wingettes with lime juice. Bake at 450 degrees until skin is crisp and chicken is cooked through, about 30 minutes. Transfer to a bowl and toss with Thai peanut sauce. Sprinkle with coconut flakes and cilantro leaves.