Freezing Wonton Wrappers – How to Store Properly

In regard to the issues you've had with the Toffutti Sour Supreme...wait until you take it off the heat and stir it in right before serving.

If it still breaks, then try stirring arrowroot powder, tapioca starch (avail. in Asian markets), or potato starch (about a tablespoon per cup of sour supreme) into it before adding to the stroganoff. These starches (amylopectin) have a lower gellation point than grain-based starches (flour, corn, rice) which are higher in amylose and require heating to a higher temperature for the starch granules to swell and pop, releasing their starch.

OR

Try this recipe for kosher beef stroganoff where they're using coconut milk for the kosher cream sauce and say that the coconut flavor doesn't come through in the finished dish.

From a flavor standpoint, the preparation of the wings isn't likely to affect how well they taste after being defrosted. I think you're most likely to notice a difference in texture.

Although you didn't ask about safety, it's very important that you do cook the wings fully after they're thawed, even if you've par-cooked them previously. If the meat is at all raw, there's a possibility that any bacteria present will continue to reproduce and quickly re-colonize the cooked portions. Unless they're cooled from the initial cooking and frozen very quickly, they could stay long enough in the so-called "danger zone" to cause concern.

So, given that you need to cook them fully, partially cooking doesn't gain you anything - you're just damaging (via cooking) some of the meat. That will make the wings drier than they would be otherwise. For the best texture, keep them raw before freezing and cook them completely after being defrosted.