Your temperature is too high. Go for 78ºC (172F) instead of 82ºC. 3 hours seems a long time for chicken wings. Get a thermometer and take it out when it reaches 78ºC. After cooling, before frying, do you dry the wings? That could be an important step.
Lastly, instead of frying them as is, try panning them with flour or breadcrumbs.
If you're going to fry immediately, aim for 75ºC instead.
An answer to your edited points.
Number 4. Pores don't do much during cooking. It is about cell walls and proteins. A pore is a channel constructed from zillions of cells (like a tunnel constructed from bricks). A cell is like a bubble (the cell wall) filled with liquid (the cell plasma). The cell wall is made from zillions of proteins, like a hat knitted from wool. In freezing, the plasma turns to sharp ice crystals and tears the cell walls apart (like poking holes in a hat).
Then under heat, the proteins unravel the way you could unravel a knitted hat if you tugged at it. If you cook the meat just a little, the proteins remain bushy and soak up liquid. If you overcook it, they stretch and start looking like a long, smooth thread and can't soak up water and/or cell plasma any more. The meat tastes dry and unpleasant.
Freezing the meat is just bursting the cell walls. Unravelling the proteins is denaturation. They are two different things.
Number 1. More water does indeed mean more damage to the cell walls. No denaturation happens there, as explained above. But you can't change the amount of water within the chicken cells in any way while it lives. This amount self-regulates, like blood pressure. If you feed the chicken more water, it will excrete more water, not store it in its cells.
Number 2. You want lots of air around the chicken if you want to get ice crystals buildup on its surface. That's why Sobachatina suggested an inflated bag - to keep air around it. Also, unpacked chicken will make your freezer dirty and contaminate other food with uncooked meat juices, which is dangerous.
Number 3. As far as I know, water ice expands while cooling from 0 to -4°C and then starts shrinking. Most damage is done while the crystals expand, so I suppose that most of the damage will be completed within the first 1-2 days (depending on how long it takes for the complete chicken to cool to -4°C).
Best Answer
Safe? Yes, of course.
Wise? Probably not.
When you thaw the chicken, the surface of the meat will get wet, from both condensation and thawing ice chystals. Yes, proper handling minimizes this, but it can't be entirely avoided. So when you dry off the meat before battering (which you will want to do to make the batter stick), you will probably wipe off the seasoning applied to the surface too. With "wet seasoning" like brine that is supposed to "soak into" the meat, this will be less, but the main parts will be on the surface as well, as Jolenealaska pointed out in her excellent experiment here.
So seasoning when you are ready to prepare the meat is the more efective way - and IMHO you won't be saving time by pre-seasoning if that's what you are asking about.