Soak wooden skewers in water for at least 30 minutes to prevent burning.

In a bowl, mix paprika, garlic powder, onion powder, salt, and pepper.

In a large mixing bowl or zip-top bag, coat chicken pieces with olive oil and seasoning mixture.

Thread the chicken onto the soaked skewers tightly, minimizing gaps for juicy results.

In a microwave-safe bowl, melt the butter partially (don’t overheat).

Stir in garlic, red pepper flakes, hot sauce, parsley, and parmesan.

Whisk until fully emulsified. If it separates, stir in 1–2 tablespoons of softened butter to bring it back together.

Important: Separate ⅓ of the sauce for basting mid-cooking. Keep the rest clean for post-cooking drizzle.

Preheat your air fryer to 400°F (200°C).

Add 2–3 skewers at a time to the basket.

Cook for 5 minutes, flip, baste with the reserved sauce, and cook for another 2 minutes.

Flip again, baste once more, and cook for an additional 5–6 minutes or until the internal temperature hits 165°F (74°C).

Grill: Medium heat, 10–12 minutes, turning and basting frequently.

Oven: Bake at 425°F on a lined tray for 18–20 minutes, flipping halfway and basting once.

After cooking, give the skewers a generous coating of the clean reserved sauce.

Sprinkle additional parmesan and a pinch of parsley for a fresh finish.

Serve hot with your favorite sides.