Different honeys have different GIs and some are low GIs in the 30s. I use it when making a reduction sauce for duck, 6 tablespoons of soy sauce, two tablespoons of honey, salt an pepper, simmered to reduce to a syrup.
Although it is low GI, eventually all does enter the bloodstream. Low GI effectively means that a sluggish insulin response has more time to deal with it but, portion control is still important. Two table spoons of honey is about 34g of sugar so the sauce above, which is for 2 - 3 people is going to be about 12g - 17g for me but with less of a spike than the equivalent amount of sugar. I can tolerate it quite well but I wouldn't want to make a habit of it or do it regularly.
But, just to compare, a sweet and sour chicken from a chinese take away may contain 80 gms of sugar and it is not unsual for one person to eat one whole portion.