Start by peeling and mincing your garlic and ginger.
Then mix your soy sauce, brown sugar, agave, sesame oil, minced garlic, and minced ginger in a medium-sized bowl. Mix until well combined. Set aside
Cut your cauliflower into bite-size florets. Then rinse, wash and drain. Add the seasoning (garlic powder, onion powder, salt, and pepper) to your flour and mix until well combined. Make your batter by adding your milk to the seasoned flour and whisk until smooth.
Dip each cauliflower floret in the batter, let the access batter drip off and then dip it in the panko crumbs, making sure it's fully covered.
Bring a medium-size pot to medium-high heat and add the teriyaki sauce. Bring to a boil and reduce the heat to medium-low. Let it simmer for about five more minutes until the teriyaki sauce has thickened. Make sure to keep stirring so the sauce doesn't burn. Then remove from the heat and let it cool off.
Put your cauliflower wings in the air fryer, make sure that each wing has a tiny space, and don't touch each other. Heat your air fryer to 400 degrees Fahrenheit and cook for 8 minutes. Make sure to flip them over halfway. Add two additional minutes if you like them crispier. But make sure the panko crumbs don't burn.
Dip each wing in the teriyaki sauce and let them access sauce drain off. Sprinkle the sesame seeds and scallions over your wings.
Plate, serve, and enjoy!