3 (3 ounce) cans chicken wing meat
1 cup honey
1 1/2 cups olive oil
1 cup finely chopped onion
4 cups chicken broth
1 cup chopped pecans
1 (2 ounce) can honey
1 cup maple syrup
1 (8 ounce) can evaporated milk
Place chicken in a nonstick skillet, and cook to desired basting temperature, about 25 minutes.
Remove chicken from skillet and set aside for 5 minutes in the preheated oven, or until chicken is no longer pink.
Place the honey, oil, onion and chicken in a large pot, and cover with water to cover. Bring to a boil, and cook, stirring constantly, for 3 to 4 minutes. Reduce heat to medium, and continue to stir.
Pour in chicken broth and chicken. Simmer for 30 minutes, stirring occasionally, until chicken is no longer pink.
Stir in pecans. Bring to a boil, and cook for another 30 minutes, stirring occasionally.