ST. PAUL, Minn. - The Super Bowl was held in Minnesota in 1992 and it was the first year of the Taste of the NFL started by Wayne Kostroski, then the head of the Minnesota Restaurant Association.

Taste of the NFL is a non-profit that raises awareness and money for hunger relief and has grown in size since that first year in Minnesota.

This year the Taste of the NFL Founder's Breakfast on Feb. 3 will bring together chefs, players and supporters from the inaugural 1992 Taste of the NFL event.

The nonprofit’s 27th annual "Party with a Purpose" brought to you by General Mills gets underway that evening at the RiverCentre in St. Paul. The event brings together exceptional cuisine, prominent chefs from around the country, NFL players, coaches, legends and more - all to support the fight against hunger.

Taste of the NFL also has "Kick Hunger Challenge" a season-long fundraising campaign that pits fans from all 32 NFL markets against each other for a friendly competition to raise money for their favorite NFL team’s local food bank

Chef Thomas Boemer from Revival and Corner Table is one of the local chefs involved with Taste of the NFL. He talked about the event and shared a recipe for his Revival Dry Rub Wings.

Revival Dry Rub Wings

2 doz chicken wings and drummies

1.5tbl celery salt

1tbl paprika

1tbl cayenne

1tbl black pepper

1tbl onion powder

1tsp garlic powder

1tsp allspice

1tsp dry thyme

Season wings with wing spice and place in fridge uncovered on sheet tray for 6 hours or overnight. Preheat oven to 400 degrees. Place wings on oiled sheet tray and bake for 20 min. Flip over the wings and place back in oven for another 15 to 20 minutes or until fully cooked. Place on bowl and toss with more of the spice and serve immediately.