Fry chicken with honey
Honey will caramelize and burn before the chicken is fully cooked. It would be better to bake or roast the chicken in the oven at an even temperature, if you've marinated it prior to. Covered in foil at first and then finished off uncovered to add a little colour. 

If you prefer to cook it in the pan, then adding the honey should be your last step. Turn off the stove element and drizzle the honey onto the chicken, the residual heat in the pan will take care of the rest. Chicken doesn't release enough fat to make a sauce out of it like you would with a pork or a duck (in reference to making a sauce with the wine). 

I do this myself with chicken thighs (fattier than chicken breasts, so flavours tend to adhere better), honey, and paprika. Heat the oil in the pan, medium-low. Add sliced onions, sprinkle with salt to release the juices and gently cook until they're soft and caramelized. Rub paprika onto the chicken thighs and add them to the pan. Cook until the juices run clear. Turn off the heat, add the honey, mix it in and let it cool a bit before serving.