1. A wood-aged beer doesn't have to have a specific subcategory; it can be a general description (porter, for instance). See the Comments section for 22C.
2. If you make a specialty beer, and wood age it, you can enter it in 22C. See the Comments section for 22C.
3. Whether you enter a wood aged beer in 22C or 23 is likely based on how dominate the wood character is. If it's something subtle, 23 is probably better, assuming the beer qualifies for 23 without the wood. If it's a primary character, then 22C is better. It still needs to taste good to do well in either. See the Overall Impressions section for 22C.
4. Same logic applies for 22B as 22C. See Comments and Ingredients sections for 22B.