• Preheat air-fryer or convection oven to 400° F. Wash and dry a medium head of cauliflower. Cut the cauliflower crown into bite-sized pieces, removing any stems.
• Whisk the eggs in a small bowl. In a larger shallow bowl,add the panko bread crumbs.
• Dip each piece of cauliflower into the egg and shake off the excess drippings. Then dredge the cauliflower in the panko bread crumbs to coat it fully. Place the breaded cauliflower on the wire rack of your air fryer being, careful to allow some room between each piece for air flow. If using a convection oven, place the cauliflower on a parchment-lined baking sheet.
• Air-fry or convection bake for 15 minutes. If using a convection oven, flip the cauliflower pieces halfway through cooking.

Making the Sauce

• While the cauliflower is cooking, in a small pot over medium-high heat, add the hoisin sauce, honey, 1 soy sauce, ketchup, rice vinegar, sesame oil, ground ginger and minced garlic cloves. Stir to combine and let the sauce come to a small boil.
• In a small bowl, add the cold water and cornstarch and whisk well until the cornstarch is fully dissolved. Pour the cornstarch slurry into the BBQ sauce mixture and mix well. Reduce the heat to medium and continue to simmer the sauce until it thickens. About 2-3 minutes.
• Transfer the cooked cauliflower pieces to a large bowl and add the sauce. Toss the crispy cauliflower and sauce together until each cauliflower wing is fully coated. Serve immediately.