Honey malt doesn't have enough diastatic power to convert other grains, but it can convert itself. However, it certainly wouldn't hurt to have it in with the flaked wheat. Are you using any other grains?
I'm no expert on flaked wheat, or most other grains, however I would think that you will get the haziness from the flaked wheat that you are wanting since it's mostly proteins that cause the haze, and the proteins will be leached/released from the grain during mashing/steeping. The mouthfeel you're after _might_ be another story. If it's the proteins that contribute mouthfeel (it very well could be) then you may get that attribute as well. Without another grain with high diastatic power the starch cannot be converted to sugars and will remain unused by the yeast (i.e. the starches should mostly settle out over time). I know I've used flaked oats in extract batches in the past to contribute the creamy mouthfeel and it was successful (at least partially).