I enjoy smoking turkeys and chickens. This recipe sounded a lot like a standard "rub" put on the night before you plan to smoke your meats. Since everyone seems to enjoy the spicey tastes, here are a few more rubs you can try experimenting with.

From "Smoke and Spice" cookbook by the Jamisons

"Quick Chick Rub"

1 T paprika
1 t salt
1 T sugar (substitute your favorite)
1/2 t fresh grounf black pepper
1/2 t onion powder
pinch cayenne

When you smoke, you use a "mop" which is a baste. This recipe asks for a mop of

1 c Orange juice
3 T butter
1 T worcestshire.

As a baste, the OJ just rolls off so your not eating a whole cup of carbs. i have no idea how to count them here. I have two chickens prepared for smoking tomorrow this way. I did not double the recipe for the 2 birds, but I did rub it between the meat and skin wherever I could. You get the best flavor that way.

Here's a different rub from a rib recipe one called "Apple City Baby Back Ribs". it would work with chicken.

1/4 c brown sugar (substitute 2 t sweet n low brown)
4 t onion powder
1 t ground cinnamon
1 t dry mustard
1 t salt
1/2 t dried thyme

This is from their "Lone Star Spareribs" recipe

1/3 c ground black pepper
1/4 c paprika
2 T sugar (substitute!)
1 T salt
1 T chili powder
1 1/2 t garlic powder
1 1/2 t onion powder

So rub it up and put it in your crock pot!

BTW; I enjoyed the sticky chicken but thought it was a tad too salty and I cut it down based on people's assessments. Still enjoyable though!