Regardless of what method you use, just be aware of the impacts you're likely to see on efficiency. If you're using a tool like Beersmith to figure your grain bill based on some target OG, and it is set up based on the efficiency you get from a more conventional brew where you're doing a full sparge, then your OG is going to be horribly low unless your barley wine process includes a sparge.
For example, if you put the first half of grains in the MT with some amount of water, then collect runnings, then do the same with the next half of grains, you're effectively bypassing the sparge and leaving a bunch of sugar in the mash tun, which will be reflected in a hydrometer reading way lower than you may have expected for OG.
I've been wanting to do a barley wine too, but I'm just dragging my feet on it because with my current setup it would be a long-ass brew day. I'd need to basically mash and sparge as though I'm doing a 10gal batch of moderate gravity, then boil it down to a 5gal batch over however long that takes. This is why the "best" way to make such a big beer is to simply have an appropriately sized mash tun.