1. In a bowl, combine flour, baking powder, and potato starch. Mix well.

2. Marinate wings with ½ tsp of salt and ½ tsp pepper. Reserve the remaining ½ tsp salt for later.

3. Crack an egg in a separate bowl and whisk. Dip wings in egg mixture and then coat in flour mixture, making sure wings are coated evenly.

4. Heat vegetable oil in a deep wok or pot on medium heat. After a few minutes have passed, check to see if the oil is ready by sticking the chopstick into the oil. If there are bubbles forming around the chopstick, then the oil is ready. 

5. Once oil is ready, make sure to shake off excess flour before gently placing wings into the frying oil, one at a time.

6. Fry chicken wings for about 4 mins on each side, until golden brown, for about 7-8 minutes, depending on the size. 

7. Once wings are done frying, place wings on the baking rack to filter out excess oil. 

8. Reserve 2 tablespoons of remaining frying oil from the wok. Working quickly, fry garlic and jalapenos. Toss in chicken wings and remaining ½ tsp of salt. Gently lift the wok and toss chicken wings and ingredients until everything is coated evenly. 

9. Plate wings and season to your taste. Serve.