I came up with a few new wing recipes in last month’s tailgating test kitchen. My goal was to successfully fuse the cuisine of the countries I’ve traveled to this year with the all-American chicken wing, official food of all-American football.

These wings are more about intense flavor than heat — few flavors are more intense than sour, pungent, slightly fruity tamarind, which I ate a lot of in India (along with plenty of garlic and ginger). But I flew through London, hence the Newcastle. Don’t worry, we’re going back to India for the heat very soon.

If you get whole wings instead of pre-cut drumettes and wing portions, just locate the joint between the two and drive the tip of a sharp knife right in — they should snap apart fairly easily.