Lemon Garlic Butter Chicken Spiedini

Cut the 2.2 lb (1 kg) boneless skinless chicken breast into bite-sized pieces.
In a large bowl, mix 3 tablespoon (40 ml) extra virgin olive oil, ¼ cup (60 ml) white wine, 2 tablespoon (30 ml) lemon juice, 3 minced garlic cloves, 2 tablespoon chopped fresh parsley, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes. Add the chicken and stir until well coated, then cover and refrigerate for at least 1 hour.
Preheat the oven to 425°F / 220°C (390°F convection / 200°C fan) and line a baking tray with parchment paper.
Remove the chicken from the fridge, add 1 egg, and stir until the chicken is evenly coated.
On a plate, mix 1 ¼ cups (120 g) breadcrumbs, ½ cup (50 g) grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon garlic powder.
Thread the marinated chicken pieces onto skewers, then coat each skewer in the breadcrumb mixture, pressing gently so the coating adheres. Place the coated skewers on a plate and drizzle with extra virgin olive oil.
Transfer the chicken skewers to the prepared baking tray, leaving space between them. Bake for 18–22 minutes, turning once halfway through, then finish with a 5-minute broil until golden, crisp, and fully cooked. For the air fryer, cook at 390°F(200°C) for about 12 minutes, or until cooked through.
Serve warm with garlic butter sauce and lemon wedges.