Preheat oven to 425°F (220°C). Pat chicken wings dry. Toss with baking powder, garlic powder, paprika, salt, and pepper. Bake on a wire rack over a foil-lined sheet for 45-50 minutes until crispy, flipping halfway.

In a small saucepan, simmer honey, hot sauce, red pepper flakes, and apple cider vinegar for 3-4 minutes. Whisk in 1 tbsp butter. Set glaze aside.

Melt 2 tbsp butter in a skillet. Season shrimp with Old Bay and cook for 1-2 minutes per side until pink. Remove from pan and set aside.

Boil cavatappi pasta in salted water until al dente. Drain, but do not rinse.

In a large pot, melt 1/4 cup butter. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in warmed milk and heavy cream. Simmer until thickened (about 5 mins).

Remove pot from heat. Stir in softened cream cheese, then gradually fold in grated cheddar and gouda until smooth. Season with salt and pepper.

Fold the cooked pasta and cooked shrimp into the cheese sauce until well coated.

Toss the baked crispy wings in the hot honey glaze until completely drenched.

Serve the hot honey wings and shrimp mac and cheese side-by-side in bowls. Garnish with chopped parsley.