In a medium saucepan over low heat, combine honey, hot sauce, unsalted butter, apple cider vinegar, and red pepper flakes. Stir until the butter melts and mixture is smooth, about 3–5 minutes.

Rinse large shrimp under cold water and pat dry with paper towels to ensure coating adheres properly.

In a medium bowl, mix together all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper until well blended.

In another bowl, beat eggs and milk together until smooth and slightly frothy.

Heat vegetable oil in a deep pan or skillet until it reaches 350°F (175°C).

Dredge each shrimp in the flour mixture, then dip into the egg wash, and return to the flour for double coating.

Fry coated shrimp in hot oil for 2–3 minutes until golden brown and crispy.

Place fried shrimp in a large bowl and pour the hot honey sauce over them, gently tossing to coat.

Transfer shrimp to a serving platter and enjoy immediately while warm and crispy.