Make the spicy ranch dipping sauce: in a small bowl whisk together 3/4 cup Greek yogurt, 1 1/2 Tbsp adobo sauce, 1/2 Tbsp lemon juice, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried dill, 1 tsp chives (fresh or dried), 1 tsp dried parsley, and 1/4 tsp salt. Add 2 Tbsp of the listed water and whisk; if the sauce is still too thick, add up to the remaining 1 Tbsp water (use at most 2 to 3 Tbsp total) until you reach the desired consistency. Cover and refrigerate until ready to serve.

Preheat your cooking appliance: set the air fryer to 400°F (if air frying) or preheat the oven to 400°F (if baking).

Prepare the coating stations: in one bowl whisk the 2 eggs. In a second bowl combine 1 1/2 cups whole wheat panko breadcrumbs, 1 tsp paprika, 1/2 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp pepper.

Prep the cauliflower: cut 1 head cauliflower into florets. Pat florets dry with paper towels so the coating will adhere.

Coat the florets: working in batches as needed, dip each cauliflower floret into the beaten eggs, coating completely, then dredge in the panko mixture, pressing gently so the crumbs adhere. Shake off any excess and place the coated florets in a single layer on the air fryer rack or on a baking sheet (lightly spray the sheet with oil if baking). Do not overcrowd—leave space for air to circulate.

Air-fryer method: arrange a single layer on the air fryer rack and cook at 400°F for 6 minutes. Flip each floret, then air-fry another 6 minutes, or until golden and crispy. You may need to cook in multiple batches depending on the size of your air fryer.

Oven method: place coated florets in a single layer on the prepared baking sheet and bake at 400°F for 20 minutes, flipping halfway through (about 10 minutes), or until golden and crispy.

Make the honey garlic sauce while the cauliflower cooks: in a small saucepan combine 1/3 cup honey, 3 Tbsp lower-sodium soy sauce, 1 Tbsp rice vinegar, 4 cloves garlic (minced), and 1 tsp fresh grated ginger. In a small bowl mix 1 Tbsp cornstarch with 2 Tbsp of the listed water to make a smooth slurry, then add the slurry to the saucepan.

Heat the sauce: bring the saucepan to a boil over medium heat, then reduce to a simmer. Cook, stirring frequently, for about 4–5 minutes until the sauce thickens. If the sauce becomes too thick, stir in up to 1 Tbsp additional water (from the 2–3 Tbsp listed) to reach the desired consistency.

Toss the wings in sauce: transfer the cooked cauliflower wings to a large bowl, pour the warm honey garlic sauce over them, and gently toss until all pieces are coated.

Serve: transfer coated cauliflower wings to a serving platter, sprinkle with sesame seeds and chopped green onions if using, and serve immediately with the spicy ranch dipping sauce.