In a small saucepan, combine honey, hot sauce, unsalted butter, apple cider vinegar, and red pepper flakes. Heat on low until well blended, about 3–5 minutes.

Rinse the shrimp under cold water and pat dry thoroughly with paper towels.

In a mixing bowl, whisk together flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.

In another bowl, beat together the eggs and milk until smooth.

Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).

Dredge each shrimp in the flour mixture, dip into the egg wash, then return to the flour for a second coating.

Carefully fry the shrimp in batches for about 2–3 minutes until golden brown, then drain on paper towels.

Toss the fried shrimp with the hot honey sauce in a large bowl.

Serve immediately, garnished with extra hot honey sauce on the side.