Wash wings and dab dry. Peel garlic and chop very finely. Clean and wash the chillies and cut them into fine rings. Mix half the garlic, half the chilli rings, 1/2 tbsp. brown sugar, cumin, 1 tsp. salt, paprika powder and smoked salt.
Add oil. Put the wings in a freezer bag and pour marinade over them. Seal and mix well.
Remove the wings from the bag and place them next to each other on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes.
For the glaze, mix vinegar, asia sauce, soy sauce and 1 tbsp. brown sugar well. Coat the wings with the icing 20 minutes before the end of the frying time.
In the meantime, mix yoghurt, crème fraîche, lemon juice and the remaining garlic. Season to taste with salt and pepper. Mash the gorgonzola with a fork, except for something to garnish. Stir into the cream.
Clean, wash and cut the peppers into strips. Peel carrots and cut them in half lengthwise. Clean, wash and halve the celery as desired
Arrange the wings sprinkled with remaining chilli rings in a dish. Pour cream into a small bowl and sprinkle with gorgonzola. Add vegetable sticks