In a large, resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add the chicken wingettes; seal bag and toss to coat. Refrigerate overnight.
In a blender, combine sauce ingredients. Cover, process until smooth. Transfer to a small bowl. Cover; refrigerate until serving.
Preheat oven to 400 degrees F. Drain and discard marinade. Place wingettes on a rack in a greased 15x10x1 inch baking pan. Bake, uncovered, at 400 for 35-40 minutes, or until juices run clear, turning once. Serve with the cucumber sauce.