Coat the air fryer basket with a thin layer of oil.

In a medium bowl, whisk together the egg white, salt, and black pepper until foamy.

Pat dry the chicken wings and add them to the egg white mixture.

Coat thoroughly and marinate for up to 20 minutes.

Move the chicken wings to a large bowl and add the potato starch.

Dredge the wings through the potato starch until thoroughly coated.

Shake off any excess starch.

Place the coated wings into the air fryer basket.

Lightly spray the wings with oil.

Cook at 380°F (190°C) for 25 minutes, shaking the air fryer basket every 5 minutes.

Then, cook for an additional 5 minutes at 400°F (200°C), or until the chicken wings are golden brown and crispy.

Slice the jalapeño peppers thinly and remove the seeds.

Chop the scallions.

Heat a wok or skillet until very hot.

Add canola oil or peanut oil to the wok or skillet.

Add the sliced jalapeño peppers, scallions, salt, and black pepper to the hot oil and stir-fry for about a minute.

Add the air-fried chicken wings to the wok or skillet and toss them with the jalapeños and scallions to coat.

Stir-fry the chicken wings for another minute until they are evenly coated.

Serve the crispy salt and pepper chicken wings hot, garnished with additional sliced scallions if desired.