Part of the process of meat processing is the removal of the blood from the chicken. What we see in our grocery-bought chicken wings is not blood, but rather a water that’s been mixed with a protein called myoglobin. This protein is responsible for bringing oxygen to the muscles and is responsible for meat’s red hue. The more myoglobin that’s present in the meat, the more that the meat will appear a darker red. This does not affect the flavor of the meat and as long as the chicken is cooked to a safe internal temperature of at least 165 °F, it will be safe to eat.