Baking Sheet with Rack Set (2) 18x13 18/0 Stainless Steel - Chicken Wing Recipe

✔️ Superior Craftsmanship & Design

• Mirror-polished finish for easier food release

• Smooth rolled edges for safe handling

• Rimmed tray design keeps juices contained and ovens clean

• Stackable design saves cabinet space

Bakes evenly and helps prevent burning for consistent results.

✔️ Easy Clean & Dishwasher Safe

No coatings means no special care required. Both the baking sheets and racks are dishwasher safe, stain-resistant, and easy to clean by hand or machine.

✔️ Why Choose 18/0 Gauge Stainless Steel Over Aluminum?

• No aluminum or nickel exposure

• No chemical or nonstick coatings

• Will not react with food

• Built to last a lifetime

Commercial stainless steel delivers durability, safety, and performance you can trust.

✔️ Product Details

• Material: 18/0 Gauge Commercial-Grade Stainless Steel

• Set Weight: Approx. 5.5 lbs

• Warranty: Limited Lifetime Warranty

• Imported

🏆 Award-Winning Crispy Oven Baked Chicken Wings

Baked on an 18x13-inch baking sheet with rack (half sheet pan size)

This method delivers ultra-crispy skin without frying — perfect for consistent, competition-level results. Using a rack allows full air circulation so the wings crisp evenly on all sides.

🍗 Ingredients (Serves 4–6)

For the Wings

• 4 lbs chicken wings, split (flats & drumettes)

• 2 teaspoons aluminum-free baking powder

• 1 ½ teaspoons kosher salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• ½ teaspoon cayenne (optional)

Award-Winning Sauce (Sweet Heat Glaze)

• ½ cup hot sauce (like Frank's RedHot)

• 3 tablespoons unsalted butter

• 2 tablespoons honey

• 1 tablespoon brown sugar

• 1 teaspoon Worcestershire sauce

• ½ teaspoon apple cider vinegar

• Pinch red pepper flakes

🔥 Equipment

• 18x13-inch rimmed baking sheet (half sheet pan)

• Wire rack that fits inside pan

• Parchment paper or foil (for easy cleanup)

🥇 Step-by-Step Instructions

1️⃣ Dry the Wings (CRITICAL STEP)

Pat wings extremely dry with paper towels.
For best results, refrigerate uncovered on a rack for 2–8 hours (or overnight). This dries the skin for maximum crisp.

2️⃣ Preheat Oven

Preheat to 425°F (218°C).
Place oven rack in upper-middle position.

3️⃣ Season for Crispiness

In a large bowl, toss wings with:

• Baking powder

• Salt

• Pepper

• Garlic powder

• Smoked paprika

• Cayenne

⚠️ Use baking powder — NOT baking soda.

4️⃣ Arrange on Rack

Line baking sheet with foil or parchment.
Place rack inside sheet.
Arrange wings in a single layer with space between them.

5️⃣ Bake to Crispy Perfection

Bake 45–55 minutes, flipping once at 30 minutes.

Wings are done when:

• Internal temp reaches 175–185°F

• Skin is deep golden and crisp

• Fat is fully rendered

For extra crisp:
Broil 2–3 minutes at end (watch closely).

🍯 Sweet Heat Award-Winning Glaze

In a saucepan over medium heat:

1. Melt butter.

2. Add hot sauce, honey, brown sugar, Worcestershire, vinegar.

3. Simmer 3–4 minutes until slightly thickened.

Toss hot wings in sauce OR brush on for lighter coating.

🔥 Pro Chef Competition Tips

• Let wings rest 5 minutes before saucing to preserve crisp skin.

• Double bake method: Bake at 250°F for 30 min first, then increase to 425°F for ultimate crunch.

• Add 1 tablespoon cornstarch to seasoning for extra crackle.

• Finish with flaky sea salt + fresh chopped parsley for presentation.

🥕 Serving Ideas

Serve with:

• Celery sticks

• Carrot sticks

• Blue cheese or ranch dressing

• Extra sauce on side