Abstract: Salt-baked Chicken Wings were pickled from the frozen ones by the method of thermostatically salting technology with ultrasonic.The effects of factors such as curing time,ultrasonic power,curing temperature,and salt concentration were studied on the content of Na Cl,free amino acids and volatile base nitrogen.On the basis of single factor experiment and the orthogonal test design,optimal conditions were obtained.The results showed that the best conditions were: curing time 60 min,ultrasonic power 335 W,curing temperature 50℃,and salt concentration 6%.The contents of Nacl,free aminoacid and volatile base nitrogen were 2.01%,94.35 mg /100 g,3.31 mg /100 g respectivery.And it also indicated that it could promote the penetration rate of salt,shorten curing time,increase the content of free amino acid,and be advantageous to the formation of product's taste and flavor as well.