Applying a binder to chicken after wet marinating I usually marinate my chicken breasts/wings in a wet marinade overnight and apply a dry rub shortly before I throw them on the smoker. The main problem I'm facing is that I'm not able to get nice and consistent bark. I was wondering if applying a mustard binder as I would with something like ribs or brisket would help remedy this issue?
This is a good tutorial: http://www.wikihow.com/Apply-Dry-Rub-to-Chicken

2 things from the above link: 


Properly dry the meat before applying the rub.
Let the meat rest a little while with the rub so that the rub re-hydrate a little bit and that will help it stick more to the meat.


So you will need to adjust your timing between getting the meat out of the wet marinade and putting it in the smoker.