Method:

1. For the sauce, heat the cream until just steaming. Add the crumbled gorgonzola and stir until melted.
2. If the sauce splits, you may need to whizz it with an electric hand blender so it comes back together. Season with black pepper. Set aside and keep warm.
3. Heat the olive oil over a low heat in a small saucepan. Add the garlic and gently sauté until soft, ensuring not to brown the garlic.
4. Add the honey and soy sauce. Simmer for 5 minutes then set aside.
5. Preheat the oil to 175°C in a large pot.
6. In a bowl, mix the flour, cayenne pepper and a pinch of salt and pepper.
7. In a separate bowl, whisk the eggs together.
8. Pat the wings dry, dip into the egg, and then toss through the flour. Ensure they’re evenly coated.
9. Fry the wings in batches until golden, crisp, and cooked through.
10. Remove the wings from the oil and drain on a paper towel. While still hot, toss the wings through the garlic honey sauce.
11. Serve immediately with the delicious gorgonzola cream sauce on the side.