In a small saucepan over medium heat, combine honey, hot sauce, unsalted butter, apple cider vinegar, and red pepper flakes. Stir gently until fully melted, about 3 to 5 minutes. Remove from heat and set aside.

Rinse the shrimp under cold water, then pat dry with paper towels to remove excess moisture. Set aside.

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

In a separate bowl, beat together eggs and milk until smooth. This egg wash acts as a binder.

In a deep pan, heat enough vegetable oil to about 350°F (175°C). Use a thermometer for accuracy.

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

Fry the shrimp in batches for 2-3 minutes per side until golden brown and crunchy. Use a slotted spoon to transfer them to paper towels.

In a mixing bowl, combine fried shrimp with the hot honey sauce and toss until coated. Serve immediately.