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.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)