What temp do you sauce your chicken?

Doing some chicken quarters today and had a quick question as I don't really ever cook chicken. I want to sauce them and let them get that kind of glazed gooey sauce covering. So at what point to you guys apply the sauce so the glaze sets and you don't over cook the chicken in the process? I'm cooking at 275 degree on a stumps baby.

Thanks in advance!!!

My sauce is about half head country and half blues hawg original. So fair amount of sugar!