To make the brine: In a large stockpot, over medium-high heat, heat oil and sweat the onions, peppers and garlic until just softened, 4 to 5 minutes. Add water, sugar, salt, wine, honey and peppercorns and bring to a boil. Remove from heat, let cool 15 minutes then add ice to cool completely. Submerge chicken pieces into brine and refrigerate for 4 to 12 hours.

Remove chicken from brine, rinse and pat dry. In a small bowl, combine the flour and spices. Divide mixture between 2 shallow bowls. Pour buttermilk in a separate bowl. Dredge chicken pieces in flour, then buttermilk, then dredge in second bowl of flour. Set pieces on a baking sheet fitted with a wire rack and let chicken rest 15 minutes. Meanwhile, heat oil in a skillet to 350 degrees F. Add the chicken carefully, cooking in batches, if necessary. Do not overcrowd pan. Cook chicken until golden brown and cooked through, about 20 minutes, turning pieces as they brown. Remove to a paper towel-lined plate and immediately season with salt and serve.