Brewing with Honey: Boil vs. Flameout

I'm extract brewing a honey pale ale. The reipe calls for the honey to be added at the beginning of the boil, I've read that much of the honey character is cooked off during the boil, and that it's better to add right at flameout. What would you do if you were me? The recipe is listed beloiw.

4 lbs. light malt extract liquid.
.5 lbs light DME
3lbs honey
.5 lbs honey malt steeping grains
.5oz Cascade at 60 min
.5oz Cascade at 1 minute
White Labs WLP 002 English Ale yeast

I'd wait until you've chilled to ~130*F or below before adding the honey...

i put my honey in the fermenter than add maybe half gallon of wort halfway into the cool down and stir it up.

Yeah, I think the answer is neither. At flameout is still too hot. Here is an older thread on the same topic with a lot of responses. https://www.homebrewtalk.com/f39/why-not-boil-honey-76634/

I just brewed my first honey pale ale 2 weeks ago. I had planned on putting it in at flame out, got distracted setting up my IC for the first time, and walked inside 30min later to see the honey sitting on the table. I just hope I stirred it in well enough with the wort at 70F.