In a large bowl, whisk together water, sugar, Mayan Sea Salt, and hot sauce until sugar and salt dissolve. Add chicken, cover, and refrigerate for up to 1 hour. Heat 6 Tbsp. oil in a small saute pan over medium-high heat. When oil begins to shimmer, stir in honey and 2 Tbsp. Nashville Hot Fried Chicken Spices and cook for 30 to 60 seconds to bloom spices. Remove pan from heat and set aside. Thoroughly combine flour and remaining 2 Tbsp. Nashville Hot Fried Chicken Spices in a separate bowl. Remove chicken from brine. Dredge chicken pieces in flour mixture and place on a wire rack. Do not discard flour mixture. Preheat oven to 200 degrees. In a large Dutch oven on the stovetop, heat remaining oil to 325 degrees. Dredge each piece of chicken through flour mixture one more time, turning to coat. Carefully place half of the chicken pieces into oil and fry until deep golden brown, about 20 to 25 min. Place cooked chicken pieces on a clean wire rack set inside a rimmed baking sheet and place in preheated oven to keep warm. Repeat with remaining chicken. Meanwhile, stir and reheat bloomed spices over low heat. Brush cooked chicken on all sides with the spiced oil just before serving.