Grilled Syberg’s Chicken Wings


  • 3 pounds chicken wings about 30 wings
  • 1 tablespoon of Kosher salt
  • 1 – 12oz bottle of beer (highly recommend Bud Light)
  • 12 oz. Syberg’s Famous Wing Sauce


  • Brine the wings
    • Place the wings into a large resealable plastic bag
    • Top with the portion of salt & beer and combine
    • Place in refrigerator for at least 12 hours but no longer than 4
    • Tip: before your about to grill bring wings to room temp for
      more even grilling
  • Grilling the wings
    • Once the grill is hot, place the wings on indirect heat (side of
      the grill
    • Using a basting brush, brush the wings with 2 coats of
      Syberg’s Wing Sauce
    • Close the lid & cook the wings for 7 minutes
    • Flip the wings & brush with 2 more coats of Syberg’s Wing
      Sauce, close the lid & cook for 7 minutes
    • After 14 minutes on the indirect heat the wings should be
      cooked through (165 degrees F on a meat thermometer)
  • Char the wings
    • Place the wings over the direct heat to finish them, about 2
      minutes each side or until charred as desired
    • Continuously brush on the remaining Syberg’s wing sauce as
    • Serve immediately