Howlin’ Rays

4 Reviews on “Howlin’ Rays”

• Kritika Singh

  We stood in line for almost 2 hrs. There would be a huge line even before the opening. Plan accordingly. But I guess the wait time is worth it. Loud place, focused staff with a smile on their face and chicken was finger licking good. This place is a definitely must try.

  November 6, 2020, 4:55 pm

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• Foodie Muggles

  Ever since we tried Nashville Chicken in Nashville we had fallen in love with it. We tried to find Nashville style chicken around our area but every place disappointed us big time. It’s like they wanted to make Nashville chicken but couldn’t commit to making it spicy and ended up making an oily mess instead. when we were going to visit LA we heard about this place and wanted to check it out and see if it really was like the real deal.To start with , the line did remind us of Nashville as even in Nashville we spent a long time standing in line outside Hattie b’s and Prince’s. It took us 3 hours of standing to finally get our chicken. So only come if you have an open schedule. In-spite of our past experience and though we promised ourselves that we will never order the extra hot Nashville chicken we again made the dumb decision to order half extra hot and half hot chicken. We took precautions of buying ice cream and drinking yogurt but the chicken still burnt down our inside. It took us 2 days but we manged to finish off the chicken. Was it better than Prince’s chicken? maybe not, but was it good and best Nashville style chicken outside Nashville? For sure. I would suggest people to go for medium or maximum hot but don’t go over that. And mind you we are Indians who have grown up eating spicy. If you cannot handle spice, don’t be adventurous cuz you will kill yourself. foodiemuggles.com

  February 8, 2020, 10:03 pm

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• Michael U.

  If one were to guess the cause of a three-plus hour line in Chinatowns Far East Plaza it would not be unreasonable to assume Angelinos were losing their mind over a new Ramen concoction or Rainbow colored anything, yet despite its odd location Howlin Rays already has that sort of queue ninety minutes before the doors unlock, the group of guys with growlers of Craft Beer sitting at Picnic Tables having arrived first just past 8:45 that morning.Nothing short of an overnight sensation, Los Angeles having hardly even heard of Nashville-style Hot Chicken prior to June 2015, Howlin Rays is the brainchild of Johnny Ray Zone and although most in his line have probably never had the opportunity to check out Princes, Hattie Bs or the original Gus which has now invaded their backyard it is fair to say that Chef Zone has not only taken the idea and run with it, but that he has also improved on the recipe in many ways.Currently open just 11a-4p Wednesday through Sunday, though plans to expand the footprint of a tightly packed kitchen to the space next door may see that change, it is said that Johnny originally fell in love with Hot Chicken while working with Sean Brock during the early days of Husks Tennessee expansion and originally starting out as a truck it was in early 2016 that he and his wife located their storefront, the line slowly building day by day much to the Chefs delight.Still very much a hands-on Owner, back to the chaos with a big smile on his face as he expedites box after box in close quarters to a tiny ordering podium tucked into one corner, it is during the final minutes in line that diners finally start to smell the spices billowing out a door with traffic both coming and going, the team of eight working quick yet efficiently with Marys Organic Chicken in and out of the fryer at a breakneck pace that virtually guarantees every single box comes out so blistering hot that guests will still have to wait a few extra minutes to eat. Drawing a diverse crowd, men and women of all ages and races lining up and then sitting down to experience what all the fuss is about, it was with two Chefs including one who previously worked with Johnny that three plates and four sides were shared, none foolish enough to don the white surgical gloves necessary to taste X-Hot or Howlin and the majority of patrons likely to break a sweat with even just Medium.Sourcing a superior Bird, the antibiotic-free organic Chickens from Marys a longtime fine dining standard, those familiar with Hot Chicken will quickly realize the difference in size between a Breast or Thigh at Howlin Rays versus those in Nashville as these are substantially larger with higher moisture content and a crackling skin beneath the batter, his use of freshly ground Cayenne and other Peppers in varying ratios creating a layered effect that is mild up front before picking up mid-palate like a good wine. Joining the flocks of fans who feel Medium is best, the light tingle on lips plus a sinus-clearing burn still allowing one to enjoy sides including smoky Collard Greens, crispy French Fries and Vinegar Slaw or housemade Pickles that help to quell the heat, those who want to turn things up a notch may wish to consider the Hot option, a nearly two-fold increase in Scoville Units will leave most mouths numb, particularly if one were to place it in the setting of the Chicken Sando covered with Mississippis famous Mayonnaise and Fire Comeback Sauce.Truly a raucous setting, the vibe not dissimilar to Franklin Barbeque in Austin where ownership is similarly invested in creating a shared experience centered on food, those willing to brave the line on Weekends will be rewarded beyond Chicken and Sides by the only thing remotely sweet made at Howlin Rays, the fluffy four-wedge Waffle served with a Quarter Bird, Boneless Breast or Wings for just $14 proving better than most in Los Angeles with Butter and Real Maple Syrup that makes an excellent dance partner to the hot and juicy Meat. endoedibles.com

  November 11, 2017, 5:46 pm

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• Rayshawn Williams

  I never bothered to find out what Nashville hot chicken was nor even knew what it was until I saw KFC advertising it. Shortly after I came across an article online about Howlin Ray’s. It is the only restaurant in LA that specializes in this type of chicken and Chef Johnny’s back story for what inspired him to bring this type of chicken to LA was cool so I had to finally come try it out.The line was long but the wait was well worth it. I enjoyed every bit of the chicken and by bit, I mean I even went through my box to finish off all the crumbs haha. The staff is friendly and are very welcoming. You’re given the options of ordering white meat, dark meat, half a chicken, etc. You’re also asked how spicy you want your chicken to be ranging from Country (no heat) to Howlin which is five steps above Country and is the hottest on the menu. I didn’t want to burn my lips off the first go round so I ordered a leg and thigh regular hot with hot shake fries on the side. Also ordered was The Sandwich (chicken sandwich) medium heat.The seasonings of this fried chicken is delicious! I love the flavor and feel of the pasty seasonings. Not a single flavorless piece in sight and these are some pretty big pieces of chicken. The same goes for the boneless chicken breast on the sandwich. Absolutely delicious and huge in portion. Its a great pair with the pickles. Pickles are also provided with all other pieces of chicken you order. I’m not sure if the same seasoning is used for the fries but they’re pretty good as well. They’re the type of fries that even after you’re full, you find yourself continuing to dig into them.I’m glad I stuck with hot for now because it was pretty spicy. One of my friends decided to be a little more daring by going one step above me with the x-hot and his mouth was on fire. I’m going to attempt the hottest my next visit just to outdo him lol. Huge props to Chef Johnny! The chicken is awesome and I’ll happily make the drive to Chinatown for more.Visit Date 6/19/2016

  April 27, 2017, 12:50 am

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