If you like sweet beers go ahead, but I would advise against it.
Windsor is one of the lower attenuating yeasts. If you start around 1.075, you could end at 1.025, which, for me, would be way too sweet and undrinkable.
For me a good IPA would use a high attenuating yeast, use only a small amount of crystal, and have maybe a pound of sugar in the recipe to help dry it out. If you want to increase the sweetness, use some of the sweeter tasting malts like adding a little aromatic, or melanoidin.