How To Cook Chicken Wings On The Auspit Spitmate

Chicken wings are one of those cooks that always disappear fast, especially when they come off the charcoal hot, juicy and loaded with flavour. This Auspit Spitmate wing cook keeps things simple, using 1 to 2kg of wings, a light coat of oil, hot coals and a final hit of Kosmos Q Salt and Vinegar Wing Dust.

The best part is how easy the Auspit makes it. The Spitmate keeps the wings moving as they cook, helping them stay moist while reducing the chance of sticking or burning on one side.

Why The Auspit Spitmate Works So Well For Wings

Wings can be tricky over direct heat because they are small, fatty and easy to overcook. Leave them sitting in one spot too long and the skin can burn before the inside is cooked properly.

The Auspit Spitmate solves that by keeping the wings rotating over the coals. Instead of sitting flat on a grill, the wings move constantly, giving them even exposure to the heat.

That movement helps build colour, keeps the skin cooking evenly and allows the wings to stay juicy inside. It also means you do not need to stand there flipping each wing one by one.

Ingredients

• 1 to 2kg chicken wings

• Oil for coating

• Kosmos Q Salt and Vinegar Wing Dust

• Your favourite dipping sauce

You can also use any seasoning you like. Salt and vinegar works beautifully here, but BBQ rubs, chicken seasoning, buffalo seasoning, garlic rubs or lemon pepper will all work depending on the flavour you want.

Equipment

• Auspit Rotisserie

• Auspit Spitmate

• Hot charcoal

• Paper towel

• Mixing bowl

• Heatproof gloves

• Tongs

How To Cook Chicken Wings On The Auspit Spitmate

1. Prepare The Wings

Start with 1 to 2kg of chicken wings. Wash them, then pat them dry with a paper towel.

Drying the wings helps the oil and seasoning work better later and helps the outside cook more evenly over the charcoal.

2. Coat With Oil

Place the wings into a bowl and lightly coat them with oil.

Mix them through so each wing has a thin coating. You do not need to drown them in oil. Just enough to help with colour and texture during the cook.

3. Load The Spitmate

Place the wings inside the Auspit Spitmate. Spread them out so they are not all clumped together.

Secure the Spitmate onto the skewer and tighten the wing nut so everything is locked firmly in place before it goes over the fire.

4. Roast Over Hot Coals

Place the Spitmate over hot charcoal and let the Auspit do the work.

Cook the wings for around 45 minutes to 1 hour, depending on the heat of your coals and the size of the wings.

The goal is golden colour, cooked through meat and a juicy centre. Keep the coals hot and steady rather than letting flames hit the wings directly.

5. Remove Carefully

Once the wings are cooked, remove the Spitmate from the skewer using heatproof gloves.

The basket and skewer will be extremely hot, so do not handle them with bare hands.

6. Season After Cooking

Tip the cooked wings into a mixing bowl and lightly coat them with Kosmos Q Salt and Vinegar Wing Dust.

Mix through until the wings are evenly covered.

For a stronger flavour, add a second light coating and mix again. This lets you build the flavour without overpowering the chicken.

7. Serve And Enjoy

Serve the wings hot with your favourite dipping sauce.

Ranch, blue cheese, garlic sauce, chilli mayo or BBQ sauce all work well.

Tips For Better Auspit Wings

Do not overload the Spitmate. Give the wings enough room to move and cook evenly.

Use steady charcoal heat rather than direct flame. Flames can burn the skin before the wings are cooked through.

Season after cooking if using wing dust or finishing powders. This gives you stronger flavour and better control.

Use heatproof gloves when removing the Spitmate. The metal will hold a lot of heat after the cook.

Try different seasonings. Salt and vinegar is a great option, but the same method works with almost any wing flavour.

Why This Cook Is Worth Trying

Chicken wings are simple, affordable and perfect for feeding a group, but cooking them well makes all the difference.

Using the Auspit Spitmate means you get even movement over the coals, less sticking, less babysitting and a better chance of juicy wings with great charcoal flavour.

It is an easy cook for weekends, camping trips, backyard gatherings or quick outdoor feeds. Load the Spitmate, let it turn and finish with your favourite seasoning.

FAQs

Can You Cook Chicken Wings In The Auspit Spitmate?

Yes. Chicken wings work very well in the Auspit Spitmate because the basket keeps them moving over the coals for even cooking.

How Long Do Wings Take On The Auspit?

Chicken wings usually take around 45 minutes to 1 hour over hot charcoal, depending on wing size and heat level.

Can I Use A Different Seasoning?

Yes. You can use any seasoning you like. Salt and vinegar wing dust is great for this cook, but BBQ rubs, chicken rubs, lemon pepper or spicy seasoning also work well.

Why Season The Wings After Cooking?

Finishing powders and wing dust often work best after cooking because they stick to the hot wings and give a stronger final flavour.

Final Thoughts

Cooking wings on the Auspit Spitmate is simple, fun and packed with flavour. The wings keep moving, the charcoal adds depth and the final seasoning gives them that punchy finish everyone wants.

If you want an easy Auspit cook that works for family feeds, camping trips or backyard snacks, this one is hard to beat.