"If you need to know whether Howlin' Ray's still maintains its hold over Los Angeles, visit during peak lunch hours. Since opening in 2016 as a food truck, graduating to a Chinatown home in Far East Plaza, and growing with an expansive sit-down Pasadena outpost in 2022, a lengthy line has become the Howlin' Ray's hallmark thanks to Nashville-born hot chicken served with such consistency that the originators of the recipe, the Prince family, even gave their blessing."
"A la carte quarter birds, tenders, and wings get served with spongy white bread and pickles at spice levels ranging from mild to mind-numbing. Howlin' Ray's pepper mix includes Trinidad scorpion, Carolina Reaper, and ghost pepper. If sensitive, stick with country or mild; medium navigates into manageable levels of heat. Hot will make your eyes burn, while Howlin' has left Eater editors doubled over on the sidewalk."
"You can bring the kids in for chicken and waffles, but adults will also love the fluffy interior and crisp outer shell. Howlin's banana pudding comes by way of Howlin' staffer and Los Angeles local Julian Sanchez. His family recipe is deeply creamy with chunks of banana and a substantial amount of Nilla Wafers layered throughout."
Howlin' Ray's began as a 2016 food truck, later moving to Chinatown's Far East Plaza and opening a sit-down Pasadena outpost in 2022. Long lines are commonplace as owners Johnny Ray and Amanda Zone run a tight team that produces hundreds of hot chicken sandwiches, tenders, and wings daily. The cooking uses a pepper blend to dredge boneless breasts, deep-frying to a crunchy crust, finished with coleslaw and a proprietary mayonnaise-laden sauce on butter buns. A la carte items come with white bread and pickles and spice levels from country to mind-numbing using Trinidad scorpion, Carolina Reaper, and ghost pepper. The menu includes chicken and waffles and a creamy banana pudding made from a staffer’s family recipe. Chinatown feels set up for takeout while the Pasadena location offers sit-down service with wine and beer.
Read at Eater LA
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