Thai Glazed Wings

Ingredients

• 
  Thai glaze:
• 2 tablespoons vegetable oil
• 10 cloves fresh garlic, minced
• 4 shallots, minced
• 2 tablespoons red crushed pepper
• 1-1/2 cups Karo® Light Corn Syrup
• 1 cup cider vinegar
• 1 cup apple juice
• 2 limes, zest and juice
• 1 teaspoon leaf thyme
• 2 whole bay leaves
• 1 teaspoon salt
• 1 cup fresh cilantro, chopped
• 
  wings:
• 5 pounds chicken wing drummettes, thawed
• 2/3 cup Argo® Corn Starch
• for deep frying vegetable oil

Directions

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.