To prepare Thai Glaze: heat oil in a large skillet. Add garlic, shallots and crushed red pepper and cook for 2 to 3 minutes until tender but not browned. Pour in corn syrup, vinegar, apple juice, lime zest, lime juice, thyme, bay leaves and salt. Bring to a boil over high heat and cook until sauce is reduced to a syrup-like consistency. Remove from heat and cool slightly.
Pat wings dry; sprinkle with corn starch in a large bowl ,coating completely. Deep fry wings at 350°F, 10 to 15 minutes, until wings are cooked through. Immediately toss with Thai Glaze, coating well. Sprinkle with cilantro.