Actually I double check everything with a thermometer - I pull out a drumstick section and stick a thermometer in a meaty part. Another way is just to grab one and cut to the bone to see if you got pink. Once you get experienced with them you can tell from the look of them.
Color of the meat near the bone is not really a good indicator anymore. Blame it on our hybridization of chickens. They are bred to grow so fast that their bones don't get a chance to densify as much as they should - so they are more porous and you can get some marrow leakage especially at and near joints.
I strongly recommend that you verify the temperature of the chicken wings (and all poultry ) using a digital thermometer. It should read 165F at the center of the thickest par of the item being cooked. Coloring may still show pink - based on the above explanation.
Now - that is the "party line". It is the attempt to teach/refresh for all of us what the USDA says is a "food safe" temp. for poultry.
What we each do is up to us - but, I have to make a reasonable attempt to be sure that you know the food safe temps.
The world has has too many lawyers...and I do not want any of them interested in our advice