Why is there blood in the chicken wings and drumsticks when you are frying them?

There is no blood in chicken wings or drumsticks when you fry them. The dark coloration of the meat is caused by the release of myoglobin, a protein that is found in muscle tissue. When meat is cooked, the myoglobin is denatured and turns a dark red or brown color. This process is what gives cooked meat its characteristic color and flavor.