@sneezles61 remarks on honey are in regards to adding it in the boil prior to fermentation and he is correct. Flavor from honey never makes it past fermentation because the yeast just devours the sugars and like table sugar it gets completely metabolized with very little residual so it tends to up the abv and dry the beer. If you want honey flavor in your beer the best way to accomplish that is with honey malt.
I read you post as adding honey in secondary which would only add sweetness and flavor but it would also pose a few potential problems. First it would be very difficult to mix in without agitating the beer which would also introduce oxygen that would ruin your beer. Second, unless it's pasteurized the honey could introduce wild yeast to your beer, aka, infection.
Trial and error is definitely a big part of developing recipes. Feel free to post your wild ideas here before attempting them. haha