• Whisk together the buffalo sauce, ranch seasoning mix, vegetable oil, onion powder, garlic powder, kosher salt, and black pepper in a large bowl until fully combined.
• Transfer half of the sauce to a separate bowl and set it aside for brushing or drizzling after cooking.
• Add the chicken cubes to the large bowl with the remaining sauce. Toss until the chicken is evenly coated.
• Thread 4-5 chicken cubes onto each soaked wooden skewer, leaving a small amount of space between each piece.
• Arrange 3-4 skewers in your air fryer basket, depending on its size, making sure the skewers do not overlap. Air fry at 400°F for 11-12 minutes, flipping the skewers halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F.
• Remove the cooked skewers from the air fryer and transfer them to a serving platter.
• Brush or drizzle the reserved buffalo ranch sauce over the skewers. Garnish with chopped parsley and serve immediately.

Oven Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Thread the coated chicken onto the skewers, then onto the lined baking sheet. Cook the chicken skewers for 20-25 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165°F.
• Remove from the oven. Brush with the reserved sauce. Garnish with parsley. Serve.

Grilling Instructions

• Thread the coated chicken onto the skewers.
• Grill over medium-high heat for 8-10 minutes per side, or until the chicken reaches an internal temperature of 165°F.
• Brush with the reserved sauce. Garnish with parsley. Serve.