How to Cook Sous Vide BBQ Wings in Blodgett Hydrovection

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How to Cook Sous Vide BBQ Wings in Blodgett Hydrovection Recipe
34 Steps
Ingredients
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1
Transfer chicken wings to bowl remove excess liquid

Transfer chicken wings to bowl remove excess liquid

2
Breakdown wings and remove tips

Breakdown wings and remove tips

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3
Add hot sauce incorporate fully

Add hot sauce incorporate fully

4
Add seasoned salt incorporate fully

Add seasoned salt incorporate fully

5
Transfer wings single level to vacuum bag and place into vacuum machine as directed

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

6
Be sure that seal is secure and vacuum is fully reached

Be sure that seal is secure and vacuum is fully reached

7
Set Hydrovection oven on Hydro mode 152F for five hours fan speed on gentle

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

8
Set humidity level to 80%

Set humidity level to 80%

9
Place vacuum sealed bags on perforated sheet pan

Place vacuum sealed bags on perforated sheet pan

10
Place into Blodgett Hydrovection and press start

Place into Blodgett Hydrovection and press start

11
Five hour finished sous vide wings ready to pull from Blodgett Hydrovection Oven

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

12
Broken down collagen and gelatin in liquid form

Broken down collagen and gelatin in liquid form

13
Immediately transfer to ice bath for rapid cool

Immediately transfer to ice bath for rapid cool

14
Once internal temperature reads 37F or below transfer to refrigerator to hold safe five days

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

15
Pull bag from refrigerator, run under hot water to liquefy gelatin/fat then pour off into pan for sauce. Empty remaining wings from bag.

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

16
Fully pat down residual liquid from wings

Fully pat down residual liquid from wings

17
Place 1/4C dry rub in Zip Lock bag fully coat by shake, set in refrigerator 30 min.

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

18
Arrange dry rub coated wings on sheet pan lined roast rack

Arrange dry rub coated wings on sheet pan lined roast rack

19
Soak wood chips over night

Soak wood chips over night

20
Place chips in Blodgett Flavor Smoker box

Place chips in Blodgett Flavor Smoker box

21
Secure lid

Secure lid

22
Set Blodgett Flavor Smoker heat timer to 30 min

Set Blodgett Flavor Smoker heat timer to 30 min

23
Set Blodgett Flavor Smoker in Hydrovection let smoke activate for 5min

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

24
Set oven to Hydro Mode temperature 365F for 25min fan speed on gentle

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

25
Set humidity to 20%

Set humidity to 20%

26
Place dry rub coated wings into Hydrovection press start

Place dry rub coated wings into Hydrovection press start

27
Place smoked wings into freezer for 15min then transfer to refrigerator up to 24hours for final step

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

28
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

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

29
Fully rinse away all residual cleanser to ensure oven is ready for next use

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

30
Put on Dry mode temperature of 460F for 6min fan speed on High and open vent

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

31
Set humidity to 0%

Set humidity to 0%

32
Put refrigerated wings in bowl and coat with sauce

Put refrigerated wings in bowl and coat with sauce

33
Place sauce coated wings on sheet pan lined roast rack for final step. Put in oven and press start

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

34
Crispy, smokey, meat falling off bone goodness every time. Enjoy

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

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