Chicken wings in starch batter in a frying pan

I mix starch with eggs, salt and ground black pepper in a blender. I wash the chicken wings, dry them with a clean kitchen towel and leave them to soak in the batter for about six hours, or you can even leave them overnight in the evening, and cook only in the morning. In summer, I leave it overnight in the refrigerator so that the chicken does not disappear in hot weather. In a large amount of vegetable oil, I fry chicken wings in a starch batter. I fry a little, literally 3-4 wings at a time, for about a quarter of an hour each serving. The result is excellent food that can decorate a festive Sunday lunch. I happened to read this wonderful culinary recipe in one of the old culinary magazines. In this way, not only wings are prepared, but also legs, and instead of vegetable oil, melted chicken fat can be successfully used. You can choose both sunflower and olive oil. It's all a matter of taste, in any case, everyone will like the food.