Popeyes is officially in its spicy era. For the first time, the fried chicken giant teamed up with the hit YouTube series Hot Ones for a fiery, first-of-its-kind menu collab. If you’ve ever dreamed of sweating, coughing, and bragging your way through Sean Evans’ infamous hot seat, Popeyes just gave you your shot.
The Popeyes x Hot Ones lineup—available starting September 15—features the chain’s crispy, juicy, Louisiana-style chicken, turned all the way up with sauces inspired by the show’s most legendary bottles. Four levels of heat, four very different personalities, and one brave soul (hi!) willing to try them all—thankfully without Sean Evans grilling me about my deepest secrets between bites. Here’s what went down when I stepped into the hot seat.
Round 1: Sizzlin’ Sriracha Dippers (Mild)
Pickled garlic sriracha–marinated Chicken Dippers, served with Buttermilk Ranch and a bonus sachet of sauce.
The verdict: Flavorful right out the gate. I already like sriracha, but the eternal layers of pickled garlic sriracha? I fell for it hard, like Sean Evans on Keke Palmer levels of crush. The acidity from key lime juice and vinegar had my mouth watering on repeat. The heat is more of a playful tickle than a real burn—especially when you dunk it in ranch, then drizzle on more sriracha for that perfect balance of cooling and kick.
Real-Feel Heat Level: A solid 3/10
Round 2: Smokin’ Rojo Chicken Sandwich (Medium)
A crispy filet topped with Hot Ones’ Los Calientes Rojo and tangy pickles, all stacked on a toasted brioche bun.
The verdict: If it's possible for a sandwich to have charisma, this one does. The creamy Rojo sauce is smoky and rich, like BBQ’s mysterious cousin who studied abroad. Smoked red jalapeños and habaneros bring the fire, and apricots introduce a little sweetness, while tomatillo and apple cider vinegar add tang. It’s complex but not chaotic, hitting you with a burn that backs off just enough to keep you hooked. The pillowy brioche bun balances everything out. Honestly, this one stole the spotlight in the lineup. I kept going back for more.
Real-Feel Heat Level: Like a 7/10 right off the bat, but mellows into a comfortable 5–6 territory
Round 3: Darin’ Dab Ghost Wings (Hot)
Bone-in or boneless wings dusted with ghost pepper dry rub, plus a Last Dab Ranch dip for the daredevils.
The verdict: On their own, these wings bring legit fire. The ghost pepper in the rub has that smoky, sneaky heat—but it’s hot without crossing into “sign a waiver first” territory. Then you dunk into the Last Dab Ranch, which blends that notorious Pepper X sauce with creamy dip, and suddenly you’ve entered a whole new dimension. The richness teases you with cooling relief before the Pepper X kicks back in—like Ross and Rachel’s break, it’s never really over.
Real-Feel Heat Level: Ghost pepper rub + Last Dab Ranch = a clingy 8/10, the kind of heat that sticks with you
Round 4: The Last Dab (Extremely Hot)
The one, the only. Hot Ones’ most infamous sauce. I got the one made with the Apollo pepper, a supercharged crossbreed of Pepper X and Carolina Reaper that dethroned the Reaper as the world’s hottest chile—now in a sachet so you can give your final wing that signature “dab.”
The verdict: I tried the tiniest dot of sauce on the Round 4 wing dipped in Last Dab Ranch. “This is totally manageable,” I scoffed, wondering what the big deal was. (Spoiler: I regretted that hubris.) Then it turned on a dime, like Freddy Krueger jumping back for one last scare, and attacked my throat. Cue the coughing fit—plus a noise that can only be described as dragon wheezing. I panic-chugged milk to try and feel my taste buds again. No dice.
Real-Feel Heat Level: The label on the Last Dab sachet says 11/10 so stay away at all costs if black pepper makes you sweat. Are you a heat seeker who wants to flex bragging rights? Here's your trophy.
Final Thoughts
Did Popeyes nail the collab? Absolutely, it was strong from the start to the finish. Each level of heat had personality, not just burn, which is exactly why Hot Ones has such a cult following. Here are my picks:
- Best overall flavor: The Smokin’ Rojo Chicken Sandwich
- Best stand-alone hot sauce: Pickled Garlic Sriracha
- Best flex for your spice resume: The Last Dab
Would I do it again? Yes. But next time I’m showing up with a gallon of milk, maybe a fire extinguisher—and definitely a little more respect for anyone brave enough to take the hot seat.
Susan (she/her) is the recipe editor at Good Housekeeping, where she pitches ideas, parses words, and produces food content. In the Test Kitchen, she cooks (and samples!) recipes, working with developers to deliver the best written versions possible. A graduate of Brown University and a collaborator on several cookbooks, her previous experience includes stints at Food & Wine, Food Network, three meal kit companies, a wine shop in Brooklyn and Chez Panisse, the pioneering restaurant in Berkeley, California. She enjoys playing tennis, natural wines and reality competition shows.
