I don't baste chicken at all on the smoker but I have many, MANY times in the oven. Demosthenes9 is right on. Think about what you use to baste a turkey or chicken in the oven. You put some stock, white wine, 7-UP, marinade, etc in the pan, then you baste it with the liquid and fat filled drippings. You can go to a pretty high chamber temperature with poultry to get that cracklin' skin as long as there is fat or oil in the basting liquid. The type of oil matters too. It is an art not to burn poultry skin at high temps. That's why I use 275F min to 325F max, and 325F can be pushing it if you've got any sugar in your rub.
Getting crispy skin on chicken is fairly easy if the temp is right. Funny how it reminds me of roasting marshmallows as a kid. How many black or underdone marshmallows did you eat until you perfected your technique? If it was burnt, you scrapped off the skin on the marshmallow and ate it anyway. It is was underdone, it didn't have that caramelized flavor that was sooooo good. Once you knew the technique though, it was easy! As a kid I was a marshmallow roasting expert. After my Dad BBQ'd burgers, dogs, or the occasional steak and we'd all stuffed ourselves, my parents made me roast marshmallows on the still hot coals for them and all their friends before I got to eat one! I actually enjoyed doing that for them. And chicken skin? Same learning curve.