In a saucepan, combine water, brown sugar, maple syrup, Sriracha, salt, pepper, and paprika over low heat, stirring occasionally.
In this recipe for smoked chicken quarters, sweet and spicy come together to bring out the contrasting flavors of maple syrup and thai chili sauce.
Let heat for 3-4 minutes until sugar has dissolved. Remove from heat and let cool. Reserve half of the sauce for later and brush the other half over the chicken quarters.
Set smoker to 220 degrees Fahrenheit and smoke chicken for about 2 hours, or until the digital meat thermometer reads at least 165 degrees Fahrenheit.
Serve with reserved sauce for dipping.