Sauce and crispiness are not the same job.

Sauce brings acid, salt, heat, sweetness, and the reason you need another napkin. It also brings water. Leave a crisp wing sitting long enough and the crust starts negotiating its surrender.

That is not a reason to reward dry wings. It is a reason to score the sauce and the crust as two different pieces of work.

Crispiness is not a volume contest. A shell that shatters and falls off is not automatically better than a thinner crust that stays attached. CAFO asks whether the skin has structure, whether it holds sauce, and whether bite three still resembles bite one.

WingScore starts with the structured criteria, then applies the documented Hot Take adjustment and penalty rules. The final number is useful because the parts underneath it stay visible.

You can disagree with a WingScore and still see exactly where the disagreement lives. That is the point.