In a small saucepan, combine honey, hot sauce, butter, apple cider vinegar, and red pepper flakes. Heat over medium-low, stirring gently until the butter melts and the mixture is smooth, about 3-5 minutes.

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

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

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

In a deep skillet, pour enough vegetable oil to fill about 2 inches deep. Heat oil to 350°F (175°C).

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

Carefully fry the shrimp in batches for about 2-3 minutes on each side until golden brown.

In a large bowl, gently toss fried shrimp with the hot honey sauce until well coated.

Serve immediately while warm and crispy, with extra sauce on the side.