From this judge's perspective:
I have judged thighs, breast, wings and pulled. As a eater, I *love* variety and would encourage cooks to not only experiement with the pieces, but with the flavors as well. As a judge, it doesn't matter one bit what type of chicken is entered. If its good, it scores well.
I personally dislike the "cook to the judges" philosophy, but I understand that it is based on the reality of the scores coming out of the tent.
I have seen wings only rarely in the mid-atlantic region, where I do my judging. The last time was at a Sam's Club regional in Laurel, MD last year. My recollection from the table's discussion was that everyone appreciated the change in pace, but, unfortunately, the wings flavor profile was not as good as the other entries at the table. I could easily see the cook thinking the problem was that he entered wings, but the problem really was that he entered "meh" wings.