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.