This amounts to a matter of risk & judgment:
If you are dead sure primary fermentation is completed, then secondary bottle carbonation, in the way you suggest, should be fine in these bottles.
If you have not used a hydrometer, or don't have one, a good method to check for primary completion is taste; if it's dry you will almost certainly be fine, but if you taste some residual sweetness - beware!
Bear in mind that around 10% abv your yeast will be acting slowly so don't rely on airlock bubbles as an indicator. Even a wine yeast will be quite slow at this level.
If you are a bit unsure about the completeness of primary fermentation then do not proceed as planned because carbonation might become too high resulting in some bottles failing.
A very safe method is to track bottle fermentation progress by just opening a bottle at intervals of about 3 days. If you discover lots of hiss & foam, then quickly refridgerate all bottles & then gently release pressure on all bottles, this becomes a matter of judgment.
If you are storing filled bottles where a failure could be really messy &/or very inconvenient then you need to monitor carefully how carbonation is going, how? - Well the above is the approach to take.
