Ray's Chicken Kitchen brings food truck concept to Parlor

Chef Raymond Wilson has opened a new fried chicken concept, Rays Chicken Kitchen, in Chamber member Parlor OKC.

Wilson, with the help of wife Dana and son David, has created a more expansive menu of scratch-made chicken dishes inspired by the beloved Oklahoma City food truck. Wilson said he’s excited to be around more like-mined chefs at Parlor who share the same passion for giving guests the highest quality food possible, all with a creative twist that can only happen at a place like Parlor.

“We are unapologetically committed to doing the best we can,” Wilson said. “That is our driving philosophy.”

Rays Chicken Kitchen opened May 3 with a more diverse menu than its food truck predecessor, offering new sandwiches, sides, and creative takes on fried chicken in addition to core favorites. At Rays Chicken Kitchen, diners can enjoy popular dishes that were first offered at Chef Rays Street Eats, like Nashville Hot Chicken, Tex-Mex Hot Chicken, and Chicken & Waffle with house-made Oklahoma hickory syrup, plus new sandwiches and sides.

Wilson, a 22-year veteran of the restaurant world known as ‘Chef Ray,’ built a menu inspired by other passionate chefs and cuisines he’s been exposed to during his career. In addition to the classic flavors, the menu also features fried chicken tender baskets with options including Gochujang, a Korean red chili glaze with spicy bangbang sauce and kim-chee; Sweet Tea, a glaze with a sweet, southern twist; BumbleBee, chicken glazed with honey butter; The Luigi, garlic parmesan tenders with a tomato-olive marmalade and melted mozzarella cheese; Thai Love U, a sweet chili and garlic glazed chicken; and Carolina Gold, chicken with a tangy-sweet mustard glaze.

The fried chicken tender baskets come served southern-style, with fresh-cut fries, toast, pickles, and your pick of a dozen hand-made sauces.

The kitchen’s brick-and-mortar location inside Parlor gave Wilson the opportunity to expand the menu to include sandwiches like the Deep-South with sweet tea chicken, smoked pimento, cole slaw, and pickles; the Blue-Ribbon with buttermilk fried chicken, honey butter, and pickles; and Blazin’ Ray’s with Nashville style hot chicken, creamy slaw, pickles, and ranch dressing, all on warm toasted brioche buns. The Dirty Bird, served on toast, features BBQ-glazed fried chicken, melty jack cheese, spicy pickles, and creamy slaw.

Lines for Rays Chicken Kitchen have already been long in following the highly anticipated opening, but you won’t find Wilson chasing food trends. Instead, Rays Chicken Kitchen will remain committed to flavors that he and his staff love, using only the highest quality of fresh ingredients and hand-made techniques.

“We don’t do things because they happen to be the flavor of the hour or it’s getting more Instagram posts,” Wilson said.

ABOUT PARLOR: The current lineup of restaurants in the hall includes Providence Pizzeria Co., serving Detroit-style, thin crust and Sicilian pizza; Rays Chicken Kitchen, serving hand-made fried chicken baskets and sandwiches; Scissortail Sammies, serving hand-crafted sandwiches with local ingredients; Pachinko Parlor, focused on whimsical sushi; Smoked Out BBQ, serving signature smoked meats and homemade side dishes and desserts; MOB Grill, serving the onion burger, an Oklahoma original; and Bad Nonna’s, serving homemade pasta and chef-driven dishes using locally raised ingredients.

Parlor also includes two craft cocktail bars that pour original drinks along with local craft beer and wine. Guests are encouraged to make themselves comfortable in the space’s wide array of seating options on all three levels, including living room-like areas designed to relax and wind down; a second-level garden patio with excellent views; two first floor outdoor patios; lounge, den, and library areas; a rentable event space; and more traditional, family-friendly high and low-top table seating. Parlor is open from 11 a.m. to 11 p.m. on Sunday, Tuesday, and Wednesday; from 11 a.m. to 12 a.m. on Thursday; from 11 a.m. to 2 a.m. on Friday and Saturday; and is closed on Monday. Parlor’s kitchens close at 10 p.m. on Tuesday through Thursday and Sunday, and close at 11 p.m. on Friday and Saturday. Parlor opened in Oklahoma City in 2019. The original location opened in Kansas City in 2018. For more information, visit parlorokc.com.