In a small saucepan, combine honey, hot sauce, unsalted butter, apple cider vinegar, and red pepper flakes. Heat over medium-low heat for 5 minutes, stirring until smooth.

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

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

In another bowl, beat eggs with milk until well combined. Set aside.

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

Dredge each shrimp in the flour mixture, then dip in the egg wash, followed by another coating in the flour.

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

Toss the fried shrimp in the hot honey sauce until well coated.

Serve immediately, garnished with extra red pepper flakes if desired.