I absolutely deplore syrupy, sweet IIPAs. They are too similar to am American Barleywine, and while that style of Barleywine (the hoppier, lower-bodied kind that is similar to some IIPAs) is my favorite kind of Barleywine, I do not consider that an IIPA and I never want more than 8 ounces of it. My IIPA tastes fall within the Pliny camp (though I have lately had a strong preference for "new school" hop profiles).
That being said, while I don't mind using simple sugar in my beers, I don't see the need for it in my IIPA. For me, the dryness is unnecessary since I use little to no crystal and no carapils and I mash very low. For me and my tastebuds, the caramel flavor that crystal adds to a beer just isn't what I am looking for in my IIPA - I like a very clean, neutral malt profile with minimal sweetness and complexity. That being said, I also like my IIPAs around the 100 IBU range (Tinseth, on paper), and at around the 8-8.5% ABV range, which is at the lower end of the gravity range in the BJCP guidelines. I suppose if I was going for a 9-10% ABV IIPA, I would probably add some simple sugar to get it up there.