2 recipes worth repeating

We tried both of these recipes last night and they were very good. The Pork Loin rub we have had before, the Asian Style BBQ wings were new. Enjoy.

Pork Loin (2 toppings, a dry rub, and then a liquid also)
Dry Rub:
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons sea salt
1 teaspoon ground cayenne

Pecan Butter:
¾ cup chopped pecans
1 stick unsalted butter
2 tablespoons minced white onion
2 tablespoons Worcestershire saucepinch of coarse salt

The pork loin recipe is compliments of Jeb and Kaylan Wilson. We first had it at their house and it is very good. You can apply the Pecan Butter before or after cooking, we have had it both ways, depends on how juicy you like the pork. It is drier if you apply it before and then cook it. This is how we did it last night, but we have also applied it after cooking and it's great that way too.

Appetizer: Asian Style BBQ Wings
This was the easiest recipe I have ever found or made and the group thought it was very good.
Asian BBQ Sauce:
Yields enough for 2 lbs of wings (we doubled it last night and it was plenty for 20 wings or so)
1/4 cup tomato ketchup
2 Tbs. soy sauce
1 Tbs. light brown vinegar
Large Pinch of crushed red pepper flakes
4 scallions (both white and green parts) trimmed and thinly sliced)
Whisk ketchup, soy, brown sugar, rice vinegar, and red pepper flakes and half the scallions. Reserve the remaining scallions to sprinkle on the wings after tossing.

Wine Pairing:
2008 Dry Riesling from Trefethen Vineyards
Pairs well with spicy foods