Prep and Skewer Chicken:

• Soak wooden skewers in water for at least 30 minutes to prevent burning.
• Combine the chicken seasoning mixture in a small bowl and set aside.
• Cut the chicken into 3-inch pieces and place them in a large bowl or zip-top bag. Toss with olive oil and the seasoning mixture, coating all sides.
• Thread the chicken tightly onto skewers with no spaces in between. If needed, snip the top few inches of the skewers to fit in the air fryer.

Make the Garlic Parmesan Butter Sauce:

• In a microwave-safe bowl, add the butter and minced garlic. Heat until partially melted.
• Stir in red pepper flakes, hot sauce, parsley, and parmesan. Whisk until combined.
• If the sauce separates, add 1-2 tbsp of softened butter and stir to re-emulsify.
• Scoop out ⅓ of the sauce for basting the par-cooked chicken and reserve the rest for final basting. (Ensure no cross-contamination by using clean utensils and washing the basting brush.)

Cook the Chicken in an Air Fryer:

• Preheat the air fryer to 400°F.
• Cook 2-3 skewers at a time for 5 minutes. Flip the skewers, baste with the sauce, and cook for an additional 2 minutes at 400°F.
• Flip again, baste with more sauce, and cook for another 5-6 minutes, or until the internal temperature reaches 165°F. Total cook time is approximately 12-14 minutes (varies by air fryer).
• Once cooked, baste with the reserved clean sauce, sprinkle with extra parmesan, and serve.

Oven Preparation (Optional):

• Preheat oven to 450°F. Line a rimmed baking sheet with foil.
• Place chicken skewers on the baking sheet and bake for 14 minutes, flipping halfway through and basting with the butter sauce.
• Switch the oven to broil and cook for an additional 2 minutes to brown the tops.
• Remove from the oven, baste one last time with the butter sauce, and sprinkle with leftover parmesan.

Grill Preparation (Optional):

• Preheat the grill to medium-high heat.
• Place the skewers over direct heat and cook for 5-6 minutes per side, basting with butter throughout the cooking process.
• Remove from the grill, baste one last time with the butter sauce, and sprinkle with leftover parmesan.