Preheat the oven to 350°F. Spray mini muffin tins lightly with non-stick or cooking oil spray and gently press one wonton wrapper into each muffin cup. Bake for 8 to 12 minutes, or until lightly browned and firm. It will continue to darken and firm as it cools, so don't over-bake. When you take them from the oven, carefully turn them out of the pan immediately into a large bowl or onto a cooling rack.

Add the thin strips of bacon to a large skillet over MEDIUM heat. Cook until the bacon is crispy. Use a slotted spoon to transfer the crispy bacon to a paper towel lined plate to drain. Pour off all but 1 tablespoon of the bacon fat. Return the pan with the bacon fat to the burner, still over MEDIUM heat. Use your hands to break up the ground beef into the pan. Add the garlic, granulated onion, and kosher salt to the pan and stir it in.

Cook and stir, breaking the beef up with a spoon as you stir. When the beef is fully browned and no longer pink in the center, assess whether you need to drain the beef. If you do, pour the contents of the pan into a colander over a paper towel lined bowl to catch the grease. Return the beef to the pan along with the barbecue sauce and fish sauce or Worcestershire sauce. When the sauce is bubbly and hot all the way through, turn off the heat.

In a small bowl, toss together the chopped parsley and chopped green onions. Fill each wonton cup with the Barbecue Beef Filling. Top the beef with grated cheese, a little crispy bacon, and a sprinkle of the parsley/green onion mixture. Serve immediately.