Prep Oven & Batter: Preheat oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly mist with oil spray. In a medium bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, onion powder, salt, pepper, buttermilk, and cold water until a smooth pancake-like batter forms.

Double Coat for Maximum Crunch: Place panko breadcrumbs into a separate shallow bowl. Dip each cauliflower floret into the wet batter, letting excess drip off, then press firmly into the panko until generously coated on all sides. Arrange florets on prepared baking sheets with space between each piece.

Bake to Golden Crispy: Mist the coated florets lightly with oil spray. Bake at 450°F for 20 to 22 minutes, flipping halfway through, until deeply golden brown and crunchy to the touch.

Simmer Honey BBQ Glaze: While cauliflower bakes, whisk barbecue sauce, honey, melted butter, and apple cider vinegar in a small saucepan over medium-low heat for 3 to 4 minutes until warm, glossy, and fragrant.

Toss & Caramelize: Transfer hot baked cauliflower wings into a large bowl. Drizzle half of the warm honey BBQ glaze over the top and gently toss with tongs to coat. Return to the baking sheet and bake for 4 to 5 more minutes until glaze bubbles and caramelizes sticky. Drizzle with remaining glaze, garnish with chives and sesame seeds, and serve hot!