Sink your teeth into some superb snack food this Super Bowl weekend, courtesy of Sara Stirs

Editor’s note: Sara Stirs is contributing to My Buckhannon on an occasional pop-up basis to give readers an exclusive look at some of her favorite recipes she’s perfected over time. For more content, follow her on Instagram at @sarajstirs.

Chili Lime Wings

Ingredients for Chili Lime Wing Rub (for 1 1/2 pounds of wings):

• 1 teaspoon kosher salt
• 1 teaspoon coriander
• 2 tablespoons chili powder
• 1 tablespoon lime zest

Directions:

For the wing rub:

1. Combine all above-listed ingredients
2. Set aside.

For the wings:

1. Trim wings of excess fat and coat thoroughly with the dry rub.
2. If you are using an air fryer, cook at 400 degrees for about 10 minutes on each side, flipping once, for a total of about 20 minutes or to desired crispiness. (There is no need for oil).
3. If you are roasting the wings in the oven, coat them lightly with oil and the dry rub, roasting at 425 degrees, flipping once, for 20-30 minutes until desired crispiness.

For the dipping sauce:

1. Combine 1/2 cup sour cream, 1 avocado, 1/4 cup whole milk, juice of 1-2 limes (2-3 tablespoons), 1/4 cup fresh cilantro, 1 garlic clove, and kosher salt to taste in a food processor until smooth.
2. Finish wings with a sprinkle of tajin, chopped cilantro and a drizzle of honey.

The Best Pizza Dough

Ingredients:

• 3 cups all purpose flour, sifted
• 1 cup warm water
• 2 1/4 teaspoons yeast (one packet)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon honey

Directions:

1. Knead all ingredients together until smooth (about 10 minutes).
2. Cover in an oiled bowl and allow to rise until doubled in size (roughly an hour).
3. Divide dough into desired portions and stretch dough to desired thickness.
4. Par-bake 425 degrees until the crust is set (3-4 minutes). You may freeze par-baked crusts for future use.
5. Add toppings and bake until desired doneness.