Place wood chips in warm water and soak for 2 to 3 hours.
Preheat oven to 180 degrees C.
In a small saucepan, blend the tomato sauce, brown sugar, beer, vinegar and wine. Mix in the onion, capsicum and black pepper. Simmer until thickened, approximately 10 minutes.
Spread wet wood chips evenly in the bottom of a grill pan, adding enough water to ensure chips remain moist while cooking. Cover with grill pan grate and arrange chicken pieces on top. Coat chicken with the sauce and cook approximately 1 hour, basting regularly.
In a small saucepan over medium heat, simmer any remaining sauce to be used additionally for dipping when served.
While a small amount of smoke is desired, additional water may be added as needed to prevent wood chips from igniting.