Get the excess water off the wings, then put them on a 1cm layer of salt in a container then cover them with another cm of salt you can build up the layers till all the wings are covered. Leave for a day or so, then repeat the process with fresh salt till the wings are dried out.
I just do it a couple of times, brush off the salt, then freeze them. But if you totally dry them out they'll store in the fridge. You can whip them onto the hook whole, or cut the bigger ones up with scissors, no need for clingfilm.