4 chicken breasts, skin removed
1/2 tsp. salt
1/2 tsp. ground pepper
1 tbsp. flour
2 tbsp. vegetable oil
4 slices bread, toasted and cut in half diagonally
1 c. thinly sliced onions
4 bay leaves
1 c. hot sauce
17 oz. jar roasted pepper, drained and cut into 1-inch pieces (1 c.)

Deep-fry (or bake) chicken wings; drain and apply hot sauce. Use butter mixed with hot sauce to determine desired taste.

Mild: 2 cups butter to 2 cups sauce.

Medium: 1 cup butter to 3 cups sauce.

Hot: sauce, straight up.