Them wings look done to me. The bottom 3 the pink you are seeing is from the smoke. The top one looks like it is just a very fresh wing. I had some chicken quarters that the bones looked like the top one. They were cooked to 170 IT and the juices were clear so I know they was done. I asked my butcher why this was and he said very fresh chicken.
Sorry for the gnarly chowed-on picture, but I'm getting pink in the wings too, so I thought I'd post for feedback. As purchased they were pre-cut and injected, and I cooked 8-lbs of them in a WSM at 225-250 for 2-1/2 hours without peeking! I did not take any internal temps.