Howlin' Ray's in Los Angeles has brought Nashville-style hot chicken to the West Coast, and it's a pretty big deal here. Marketplace host Adriene Hill visited chef and owner Johnny Zone at the bustling spot, where the kitchen staff prepares hundreds of hot chicken plates and "sandos," or sandwiches, an hour before opening time. Meanwhile, a line of people wraps around the building, waiting for the doors to open. When they do, the wait can last more than two hours. It's enough to bring tears to your eyes, or is that the cayenne pepper? An edited transcript of the conversation follows.