Meal Type: Lunch

Buttery Buffalo Wings

Buttery Buffalo Wings
Buttery Buffalo Wings

Spicy & Smooth

Buttery Buffalo Wings

These are classic buffalo wings – lively flavours, all in perfect balance. Vinegary hot sauce for bite. Salt for just a little pucker. A dash of sweetness and a smooth buttery coating bringing it all together. You have everything you need to bring pub night home.

Nutritional Information

Ingredients

Ingredients: Chicken (drumettes and winglets); Water; Rice flour; Salt; Soy protein product; Rice starch; Sodium phosphate; Spice; Sugars (maltodextrin; sugar); Cayenne pepper; Flavour; Vinegar; Spice extract; Garlic powder; Tapioca starch; Garlic Extract.

Sauce: Water; Aged cayenne peppers; Vinegar; Vegetable oil; Blue cheese; Butter; Salt; Sugar; Garlic powder; Spice; Flavour; Polysorbate 60; Xanthan gum; Sodium benzoate; Potassium sorbate.

Contains: Soy; Milk.

Please refer to the package for the most accurate  and up to date ingredient information.

Recipe Ideas

Fire up the grill and get ready to take wieners to the next level.

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8 pieces Schneiders Crispy Chicken Strips

½ cup mayonnaise

1 tbsp harissa paste

1 tbsp lemon juice

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Cook chicken strips according to package instructions.

Meanwhile, stir together mayonnaise, harissa paste, lemon juice, garlic and cilantro. Serve with chicken.

Harissa paste is a Moroccan hot pepper paste, available in many supermarkets. Can’t find it? Try Sriracha or chili garlic paste, instead!

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2 medium sweet potato, peeled and cut into ¾-inch dice

2 tbsp canola oil, divided

½ tsp each salt and pepper, divided

1 large zucchini, cut into ¾-inch dice

1 pkg (300 g) Schneiders® Ukrainian Garlic Sausage, thickly sliced

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1 pkg (900 mL) sodium-reduced chicken or vegetable broth

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4 large eggs, poached

½ cup feta, crumbled

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3 tbsp sherry vinegar

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1 tbsp grainy mustard

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Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange sweet potato on prepared pan; drizzle with 2 tsp of the canola oil and season with half each of the salt and pepper. Toss to coat. Bake for 20 minutes. Toss and push potatoes to one side of pan. Add zucchini to other side of pan; drizzle zucchini with 2 tsp of the canola oil; sprinkle with a pinch each of the salt and pepper. Roast, stirring once, until vegetables are tender, about 15 minutes.

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Directions

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In a small bowl combine all the ingredients for the mango salsa. Mix thoroughly and adjust seasoning as needed. Depending on the sweetness of the mango a little more lime juice may be needed.

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We’ve layered on the flavour in this salad with our thick-cut, sweet and smoky bacon as the crowning glory. It’s a delicious celebration of tastes ranging from savoury to tangy and everything in between that you can serve as a beautiful side or a light meal.

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½ cup sweet peas, shucked, blanched

½ cup sugar snap peas, topped and tailed, thinly sliced on a bias

5 spears green asparagus, blanched for 30 seconds, thinly sliced on a bias

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2 beefsteak tomatoes, sliced

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½ tsp crushed red pepper flakes

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½ cup thinly sliced red onion

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Directions

Preheat oven to 425°F.

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Directions

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1 cup red cabbage, shredded

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2 scallions, thinly sliced

2 T sesame seeds, lightly toasted

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Directions

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Combine all the ingredients for the dressing in a blender and blend for a minute until smooth.

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Preparation

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Cook Time

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1 ripe avocado, diced

⅓ cup chopped fresh cilantro, divided

2 romaine hearts, torn into bite-size pieces

½ cup goat cheese, crumbled

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¼ cup lemon juice

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1 clove garlic, finely grated

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Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill corn, turning occasionally, until grill-marked all over, about 20 minutes. Grill bologna slices until grill-marked and heated through, about 3 minutes per side. Remove from grill; set aside.

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Slice corn kernels off cobs; add to vinaigrette in bowl. Cut bologna into bite size pieces; add to bowl. Add cherry tomato, red onion, avocado and ¼ cup of the cilantro; toss lightly to coat. On platter or in large bowl, arrange romaine. Top with bologna mixture, Sprinkle with goat cheese and remaining cilantro.

Tips: Substitute baby arugula, butter lettuce or any mixed greens for the romaine.

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Grilled ham and couscous salad

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Our succulent ham, warmed and lightly caramelized on the grill, is the delicious base for a flavourful mix of couscous, vegetables, feta, and herbs. It’s the perfect summer salad to add a taste of adventure to your meal.

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1 English cucumber, quartered then cut into ½” pieces

1 lg heirloom tomato, core removed, diced

½ cup feta, crumbled

½ cup Italian parsley, roughly chopped

¼ cup basil, roughly chopped

¼ cup dill, roughly chopped

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Directions

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Cover and refrigerate until needed.

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Brush the slices of ham with vegetable oil and grill for 1 to 2 minutes a side until warm and lightly caramelized.

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