Smoke chicken pieces for 30 minutes with either hickory or pecan wood chips. Meanwhile, place the other ingredients into a bowl and mix well.
Remove chicken from smoker and place in the roaster lid. Brush over with the sauce mixture until well coated. You can then either cook the chicken on the barbecue or under the broiler, turning once, for a further 10 minutes until brown and crispy. Pour over any extra sauce and let rest for a couple of minutes before serving.