Take the chicken wings out of the fridge, so that as you proceed with the other preparations they come to room temperature (they will cook more evenly).
Prepare the Buffalo sauce: put all the ingredients in a saucepan, stirring with a whisk, and cook over medium heat, continuing to stir, until it comes to a boil and begins to thicken, then remove from heat and combine in a large non-stick pan. with the melted butter (40 g), beat to make it uniform, then let it cool.
Now prepare the gorgonzola sauce: combine all the ingredients in a bowl and mix, melting the gorgonzola well (if you prefer, you can use a blender).
At this point you can fry the wings in hot oil, turning them to brown them evenly, and then draining them on kitchen paper.
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