Rouge Chicken Wings

• Parmesan Topping
• 1 cup KRAFT 100% Shredded Parmesan Cheese
• 1/4 cup dried minced garlic
• 1/4 cup curly-leaf parsley, finely chopped
• Rouge Sauce
• 1 cup unsalted butter
• 2/3 cup HEINZ Apple Cider Vinegar
• 2/3 cup GREY POUPON Rouge Dijon Mustard
• 1/2 cup water
• 1/4 cup sugar
• 96 each chicken wings

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

parmesan topping, parmesan cheese, garlic, curlyleaf parsley, rouge sauce, unsalted butter, apple cider vinegar, mustard, water, sugar, chicken

Taken from www.kraftrecipes.com/recipes/rouge-chicken-wings-165758.aspx (may not work)