In a small saucepan, combine honey, hot sauce, butter, apple cider vinegar, and red pepper flakes. Heat over medium heat until the butter melts and the mixture is smooth. Set aside to cool slightly.

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

In a medium-sized bowl, mix together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Whisk to break up any lumps and ensure even seasoning.

In a separate bowl, beat the eggs together with milk.

Heat about 2 inches of vegetable oil in a deep pan or frying pot over medium-high heat until it reaches 350°F (175°C).

Dredge each shrimp in the flour mixture, dip in the egg mixture, then back into the flour mixture.

Carefully place shrimp in the hot oil in batches, frying each for 2-3 minutes until golden brown and cooked through.

Once all shrimp are fried, toss them gently in the hot honey sauce off the heat until thoroughly coated.

Serve immediately with extra sauce on the side for dipping.