I think that this looks like a tasty recipe. I do have a few thoughts, though.
First off, 32.8 IBUs is too high for an American Wheat. The maximum IBUs should be 30. Honestly, 2.8 IBUs is probably within the margin of error for tastebuds, recipe, and the guidelines. But the reason I mention this fact is that, even if your recipe ends up technically "within style," this will be considerably hoppier than the commercial wheats you've had elsewhere. So if you're looking to be creative and experiment, I think I would really enjoy this beer. If you're looking to brew a wheat beer with your own twist, I would scale down the hops.
Second, I'm interest in what's the thinking behind your malt schedule? You've split your wheat between wheat malt and flaked wheat, and I'm not sure what your thinking was there. The Flaked wheat will give you some starch haze, in my experience and, at 20% of your overall grain bill, leave you with some chalkiness from the unconverted starches. My suggestion would be to loose the flaked wheat altogether but, if you want to keep it in, maybe tone it down to 10%?
I usually keep wheat beers simple: 50% 2-row + 50% wheat malt + single-hop + yeast. I like that you're upping the hops a little on this recipe (I do that too, but I aim for 25 Ibus) and I think that the honey malt will help balance your high bitterness. Let us know how it turns out!
Primary 1: Hasty IPA
Secondary: Soured Golden
Kegged: American Wheat
Bottled: Belgian Golden Ale.
Planning: American Amber