1. Begin by preparing the hot honey sauce. 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.

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

3. In a medium-sized bowl, mix together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.

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

5. 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).

6. Dredge each shrimp in the flour mixture, shaking off any excess. Dip in the egg mixture, then back into the flour mixture, ensuring each shrimp is evenly coated.

7. Carefully place shrimp in the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.

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

9. Serve immediately with extra sauce on the side for dipping.