In a small saucepan, combine all the BBQ sauce ingredients. Simmer over low heat for 10–15 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste and set aside to cool.

Toss sliced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Preheat the air fryer to 400°F. Arrange the potato wedges in a single layer (work in batches if needed). Air fry for 18–22 minutes, shaking halfway through, until golden and crispy.

Alternative: Toss sliced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on one baking sheet. Roast for 25-30 minutes, flipping once, until golden and crispy.

In a large bowl, whisk together flour, almond milk, garlic powder, smoked paprika, BBQ seasoning, salt, and pepper to form a smooth batter. Place panko breadcrumbs in a separate shallow bowl.

Dip each cauliflower floret into the batter, shake off excess, then roll in panko until fully coated. Preheat the air fryer to 380°F. Arrange the cauliflower florets in a single layer in the air fryer tray. Air fry for 14–16 minutes, flipping or shaking halfway through, until golden and crispy.

Alternative: Bake for 20 minutes, flipping halfway through, until the coating is golden and crisp. Alternatively, you can fry the battered and breaded cauliflower florets in hot oil until golden and crispy, then drain on paper towels.

Gently toss or brush the wings with the homemade BBQ sauce, then return to the oven for 10-15 minutes until the sauce is sticky and caramelized.

Combine red and green cabbage and grated carrot in a bowl. In a small bowl, whisk together vegan mayo, vinegar, maple syrup, salt, and pepper. Pour over the vegetables and mix well. Let it sit for 10-15 minutes before serving.

Arrange roasted potatoes, BBQ cauliflower wings, and a scoop of slaw on each plate. Serve with additional BBQ sauce on the side, or optionally drizzle some sauce over the wings before serving.