How to cook sous vide bbq wings in blodgett hydrovection

Transfer chicken wings to bowl remove excess liquid

Breakdown wings and remove tips

Add hot sauce incorporate fully

Add seasoned salt incorporate fully

Transfer wings single level to vacuum bag and place into vacuum machine as directed

Be sure that seal is secure and vacuum is fully reached

Set Hydrovection oven on Hydro mode 152F for five hours fan speed on gentle

Set humidity level to 80%

Place vacuum sealed bags on perforated sheet pan

Place into Blodgett Hydrovection and press start

Five hour finished sous vide wings ready to pull from Blodgett Hydrovection Oven

Broken down collagen and gelatin in liquid form

Immediately transfer to ice bath for rapid cool

Once internal temperature reads 37F or below transfer to refrigerator to hold safe five days

Pull bag from refrigerator, run under hot water to liquefy gelatin/fat then pour off into pan for sauce. Empty remaining wings from bag.

Fully pat down residual liquid from wings

Place 1/4C dry rub in Zip Lock bag fully coat by shake, set in refrigerator 30 min.

Arrange dry rub coated wings on sheet pan lined roast rack

Soak wood chips over night

Place chips in Blodgett Flavor Smoker box

Secure lid

Set Blodgett Flavor Smoker heat timer to 30 min

Set Blodgett Flavor Smoker in Hydrovection let smoke activate for 5min

Set oven to Hydro Mode temperature 365F for 25min fan speed on gentle

Set humidity to 20%

Place dry rub coated wings into Hydrovection press start

Place smoked wings into freezer for 15min then transfer to refrigerator up to 24hours for final step

Cool down Hydrovection and fully clean smoke/grease as directed in Blodgett HV-100 User Manual with appropriate degreaser/cleaner immediately prior to next use

Fully rinse away all residual cleanser to ensure oven is ready for next use

Put on Dry mode temperature of 460F for 6min fan speed on High and open vent

Set humidity to 0%

Put refrigerated wings in bowl and coat with sauce

Place sauce coated wings on sheet pan lined roast rack for final step. Put in oven and press start

Crispy, smokey, meat falling off bone goodness every time. Enjoy