Cut chicken into large chunks, about 1-inch by 2-inches.
In a shallow bowl, whisk the eggs. Place the chicken pieces into the eggs and toss to coat.
In a separate shallow bowl or large zip-top container, mix together the flour, cayenne, paprika, garlic powder, and salt.
Working in small batches, remove the chicken pieces from the eggs and allow the excess egg mixture to drip off. Add the chicken to the flour mixture and toss until the flour is coating the chicken well.
Preheat the air fryer to 370°F (188°C). Spray the air fryer basket with avocado oil. Place the chicken in a single layer in the basket and spray lightly with the oil. It is best to leave a little bit of space between each piece of chicken to help them crisp up. You may need to cook them in batches, depending on the size of your air fryer.
Cook for 5 minutes, then flip over and cook an additional 7-10 minutes, or until the chicken has reached an internal temperature of 165°F (74°C).
While the chicken is cooking, place the butter and hot sauce in a small saucepan. Cook over medium heat, stirring frequently, until the butter has melted.
Once the chicken is cooked through, transfer to a large bowl and toss with the buffalo sauce.
Serve immediately with your favorite dipping sauce.
Storage: Refrigerate for up to 4 days.Reheating: Reheat in the air fryer at 350°F (177°C) for about 5 minutes until they reach an internal temperature of 165°F (74°C).Cooking Frozen Boneless Wings: Frozen boneless wings should be cooked at 380º (193°C) for 13-25 minutes. The exact cook time will vary based on the size of the nuggets. Use a thermometer to check the internal temperature!Baking in Oven: Place on a baking sheet in a single layer and cook at 375°F (190°C) for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C). For added crispiness, broil for a minute or two before removing from the oven.