In a large bowl, add the juice of two lemons and then roughly chop the squeezed lemons and add them to the bowl. Mix in the olive oil, garlic, rosemary, oregano, sage, cayenne, salt, and pepper

Add the chicken wings to the marinade and turn them several times to coat them well. Transfer to a 9x13" dish and distribute the lemon pieces around the chicken. Cover the dish with plastic wrap and refrigerate for 1 to 4 hours, or overnight.

Take the wings from the marinade and drain on paper towels.

Preheat the oven to 425°F

Heat the oil in a large sturdy skillet over medium-high heat until the oil is almost smoking. It should reach 350°F.

Using tongs, carefully place the wings into the hot oil. You'll need to do this in 2 to 3 batches. Don't overcrowd the pan.

Cook the wings for 3 to 4 minutes on one side, flip, and cook for another 3 to 4 minutes. They should be crispy and golden. Bring oil back to 350°F and repeat until all wings have been fried.

Transfer the wings to a baking sheet and bake them for 12 to 15 minutes. Remove from oven.

Heat 1 tbsp of the butter in a large skillet over medium heat.

Add the garlic and cook for about 2 minutes, stirring until soft and slightly golden. Stir in the juice from 1 lemon, hot sauce, sage, rosemary, oregano, red pepper flakes, cayenne, black pepper, and salt. Stir for 1 minute.

Pour the stock into the pan, bring the sauce to a boil over medium-high heat, and cook for about 3 to 4 minutes until slightly thickened.

Add the remaining 3 tablespoons of butter and stir the sauce over low heat until all is well incorporated.

Place the hot wings in a heatproof bowl, add the sauce, and stir to coat. Serve at once with the prepared Gorgonzola dipping sauce.