PARMESAN Topping: Pulse parmesan in food processor until finely chopped; transfer to bowl. Stir in garlic and parsley; set aside.
ROUGE Sauce: Melt butter in saucepan on low heat. Whisk in vinegar, mustard, water and sugar until combined.
FOR each serving: Fry 6 chicken wings in 350ºF deep fryer 10 to 12 min. or until done (165ºF); drain well. Toss chicken with 3 Tbsp. Rouge Sauce until coated. Place on parchment paper-lined sheet pan.
BAKE in 350ºF standard oven 5 min. or until glazed.
ARRANGE chicken on serving plate; sprinkle with 1 Tbsp. Parmesan Topping.