In a bowl: add all the dry ingredients for the batter. Stir in just enough almond milk to give it a pancake mix like consistency. Dip your cauliflower florets and place them on a baking tray lined with baking paper. Bake the wings for 15-20 minutes until golden.
Meanwhile, whisk together all the glaze ingredients and reduce the sauce a bit on the stove on low heat! glaze your wings while still hot, then return In the oven for 5 now minutes. Garnish with chives & sesame seeds. And enjoy.
Store the cooled leftovers in an air-tight container in the fridge for up to 2 days. Warm in the oven.