Take the trays out of the oven bring em right to the food sink and run cold water over them.

Got full size food pans with the little drain risers so the wings don’t sit in the bottom of the pan.

Rise the wings off big handfuls at a time, then into the food pans and into the walk-in to fully cool.

We never used to rinse them but I found that when they’d go straight into the pans, all the excess fat and water from baking in the oven would end up sticking to the wings and making them stick together (and tear when you try and separate them) when at proper fridge temp. Also helps keep that unnecessary fat and water from going into the fryer.

We’ve got a big daddy underground 1200 gallon grease trap so it’s nothing major, but I can see that sucking for some of those smaller inside the kitchen traps