Preheat oven to 450°F. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
Using a knife, remove florets from the cauliflower. Chop the cauliflower into smaller pieces to resemble the size of wings.
In a separate bowl, whisk the flour, cornstarch, almond milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the Dynasty Japanese Style Panko Breadcrumbs. Line it up beside the batter bowl.
Toss the cauliflower in the batter mixture, using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
Bake for 22 minutes.
Toss the wings in the Dynasty Sweet and Sour Sauce then remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
Remove from oven, and garnish with sesame seeds and green onions. Enjoy!
