Finley chop the onion, mince the garlic and place in a bowl; add BBQ sauce, wine, pepper and half of the honey.
Remove any excess skin from the chicken with a sharp knife and put 2 cuts both sides on the chicken then place into the BBQ sauce mixture and allow to marinate for at least 1 hour in the fridge.
Heat a large wok over a high heat until slightly smoking then add oil followed by the chicken pieces, skin side down (it will splatter so cover for a while); turn down the heat to medium and when the chicken stops spluttering remove the lid. Using a spatula turn the chicken over, the skin side should have started to sear, keep turning adding the remaining honey. Keep turning as the sauce thickens add more of the leftover marinade if needed.
When chicken is cooked on all sides, no longer pink in the centre and starting to get sticky check that the juices run clear and the chicken looks slightly chard; serve hot.