Step 1: Begin by washing and thoroughly drying your cauliflower. Cut it into uniform, bite-sized florets, ensuring they are not too large so they cook evenly.
Step 2: In a shallow bowl, whisk the eggs until well combined. On a separate plate or shallow dish, mix the breadcrumbs, 1 tablespoon sesame seeds, ground ginger, garlic powder, and salt.
Step 3: Dip each cauliflower floret into the whisked egg, allowing excess to drip off. Then, roll it immediately in the breadcrumb mixture, pressing gently to ensure an even and complete coating.
Step 4: Preheat your air fryer to 350°F (175°C). Arrange the coated cauliflower florets in a single layer in the air fryer basket, ensuring they don't overlap. You may need to cook in batches. Lightly spray the florets with cooking oil for extra crispiness. Air fry for 15 minutes, or until golden brown and crispy, shaking the basket halfway through.
Step 5: While the cauliflower is cooking, prepare the sweet chili sauce. In a medium bowl, whisk together the chili garlic sauce, soy sauce, grated fresh ginger, and honey until smooth and well combined.
Step 6: Once the cauliflower is crispy, remove it from the air fryer and immediately add it to the bowl with the prepared sauce. Toss gently until each floret is thoroughly coated.
Step 7: Transfer the sweet chili cauliflower wings to a serving platter. Garnish generously with sliced green onions and extra sesame seeds. Serve hot and enjoy!