I have tried deep frying chicken wings few times. The first time I tried it, the oil was heated a lot and I continued Frying it until it was crisp outside,but when ate it, it was not cooked all the way through, it was pink and the joints of the wings still had blood. Second time, because I thought it was because I cooked the wings on high heat, it was burned on the outside but still not cooked inside, I tried Frying the wings in low heat, but the result was the same, undercooked bloody joints in the wings and burned skin. So how do I deep fry the chicken wings so that it is cooked all the way through? Do I boil it in water before i deep fry?
It sounds like your temperature is way too hot. You need a thermometer as there's no reliable way to tell the temperature of your oil without one. A simple method is 190C for 10-15 minutes depending on the size of the wings, that's from refrigerator temperature.
Serious eats has a page on wings here if you want to get more complex.
Properly cooking chicken wings through is the technique many restaurants and bars are made or broken on. Cooking an item that has a lot of skin and bone, and cooking ti correctly, is a challenge.
You mention boiling them first, basically a par cooking step. This is an excellent way to get wings cooked through, with crispy outer texture. It can also be used to impart flavor. I frequently par boil wings in a liquid with aromatics, then cool and carefully dry. This is critical, as you don't want extra water.
Many cooks and restaurants also par-FRY wings. This allows you to cook them through and have them ready to go at a faster rate to serve, and allows for crisp texture. Give that a try !