Dry the chicken wing pieces with a paper towel and lay them a single layer in your airfryer basket. Work in batches, if necessary to avoid crowding.
Airfry at 400 degrees for 20 minutes, flipping the wings halfway through.
NOTE: Different airfryers have different levels of power so you may need to add or subtract minutes from the cooktime to get your desired results.
While the wings are cooking, place the butter and allulose in a saucepan over medium heat. Bring up to a simmer, stirring occasionally.
Once the butter is melted, the allulose is dissolved and the mixture is bubbling, whisk in the Frank's Red Hot Sauce.
Bring back up to a simmer and allow to cook and thicken for 5 minutes.
Remove from heat and set aside.
Once the wings are finished with their 20 minute cook time, use a basting brush to brush the tops of the wings with the prepared sauce.
Airfry at 400 degrees for 2 more minutes.
Flip the wings, brush the other side with sauce and airfry for a final 2 minutes.
Give the wings one last brush of sauce to get them nice and sticky, serve immediately and enjoy!
Macros for the Sauce only
Carbs: 0g (I do not count allulose carbs since they are not absorbed by the body)