The only difference between the roti ring and wsm is the distance of the cooking grate to the charcoal grate. Use less coal on the roti ring than you typically use on the wsm. It also helps if you use a certain type of charcoal ring so you can spread out the coal evenly. I found the sweet spot to be 14"-15" in diameter. This also allows you to have an area that's a bit cooler by not being directly over the coals. Fill up the whole cooking grate if necessary and just rotate once the food around the middle are done to your liking. For smaller, thinner items such as wings, you can cook it without the lid. With the added ventilation, you'll end up with less smoky flavor. Obviously it would be more hands on as it will require more turning and moving the food around to cook evenly without burning them especially for meats that have a high fat content. But they're so thin anyway, it doesn't really take that long.
14"x3" ring.
Some spare ribs trimmings and ears. For reference, charcoal grate to cooking grate is 14".