In a medium saucepan over low heat, combine honey, hot sauce, unsalted butter, apple cider vinegar, and red pepper flakes. Stir continuously until smooth and butter has melted.

Rinse the shrimp under cold water, shake off excess water, and pat them dry thoroughly with paper towels.

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

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

Heat vegetable oil in a deep frying pan to 350°F (175°C).

Dredge each shrimp in the flour mixture, dip in the egg wash, then coat again in flour.

Fry shrimp in batches for 2-3 minutes until golden brown and cooked through, then transfer to a paper towel-lined plate.

Toss the fried shrimp in the prepared hot honey sauce until generously coated.

Serve on a platter with extra sauce on the side for dipping.