In a small saucepan over medium heat, combine honey, hot sauce, unsalted butter, apple cider vinegar, and red pepper flakes. Stir until butter melts.

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

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

In a separate bowl, crack eggs and add milk. Beat until smooth to create an egg wash.

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

Dredge each dry shrimp in the flour mixture, dip in egg wash, and return to flour for a second coat.

Fry the coated shrimp in batches for 2-3 minutes until golden-brown. Drain on paper towels.

Toss the fried shrimp in the prepared hot honey sauce to coat evenly.

Serve immediately with extra hot honey sauce on the side for dipping.