In a medium saucepan over low heat, combine honey, hot sauce, unsalted butter, apple cider vinegar, and red pepper flakes. Stir gently until the butter melts and mixture is smooth, about 3–4 minutes. Set aside to thicken slightly.

Rinse peeled and deveined shrimp under cold water, pat dry thoroughly with paper towels. Set aside.

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

In a separate bowl, beat eggs with milk until smooth.

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

Dredge shrimp in seasoned flour, dip in egg wash, then back into flour mixture for double coating.

Carefully add shrimp in batches to hot oil and fry for 2–3 minutes until golden brown. Transfer to a paper towel-lined plate.

Transfer fried shrimp to a large bowl, pour hot honey sauce over, and gently toss until coated.

Serve on a platter with extra sauce drizzled on top and alongside favorite dipping sauces or sides.