The hotter the better when it comes to chicken skin. Some folks will bring their chicken up to "done" temp, then toss them onto a hot fire skin side down to crisp up the skin.
Can't help you with sauce as I never sauce my chicken. It has tons of flavor from the rub, skin, and meat. Honestly, your chicken will probably turn out better on that cow dung grill you have. Try to setup an indirect cook and go to town.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.
2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)