Voodoo Fries Wingstop Copycat: Recipe & How to Make It

Voodoo Fries Wingstop Copycat: Craving that tangy, creamy, and utterly addictive flavor bomb from Wingstop? Well, get ready to ditch the takeout menu because I’m about to unlock the secrets to making the ultimate Voodoo Fries right in your own kitchen! These aren’t just any fries; they’re a culinary experience, a symphony of sweet, savory, and spicy notes that will have your taste buds singing.

While the exact origins of Wingstop’s Voodoo Fries remain shrouded in delicious mystery, their flavor profile hints at a fusion of influences. The creamy base suggests a nod to classic American comfort food, while the tangy sweetness could be inspired by Asian-inspired sauces. Whatever the inspiration, the result is undeniable: a craveable concoction that has captured the hearts (and stomachs) of fry fanatics everywhere.

What makes these Voodoo Fries Wingstop Copycat so irresistible? It’s the perfect balance of textures – crispy, golden fries drenched in a luscious, creamy sauce. The flavor is equally captivating, a dance between sweet honey, tangy vinegar, and a subtle kick of spice. Plus, let’s be honest, who can resist a loaded fry? They’re the ultimate comfort food, perfect for game day, movie night, or simply satisfying a late-night craving. So, grab your potatoes and let’s get frying!

this Recipe

Ingredients:

• For the Fries:
• 2 large russet potatoes, peeled and cut into ½-inch thick fries
• 2 quarts cold water
• 2 tablespoons cornstarch
• Vegetable oil, for frying
• Salt, to taste
• For the Cajun Seasoning:
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon cayenne pepper (adjust to your spice preference)
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon salt
• For the Ranch Dressing:
• 1 cup mayonnaise
• ½ cup sour cream
• ½ cup buttermilk
• 1 tablespoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried chives
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 tablespoon lemon juice (freshly squeezed is best!)
• For the Cheese Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• 4 ounces cheddar cheese, shredded
• 2 ounces Monterey Jack cheese, shredded
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Pinch of cayenne pepper (optional)
• Salt and pepper, to taste
• For the Voodoo Sauce Assembly:
• ½ cup Ranch Dressing (prepared above)
• ¼ cup Cheese Sauce (prepared above)
• 1-2 teaspoons Cajun Seasoning (prepared above), or to taste

Preparing the Fries:

1. Soak the Fries: Place the cut fries in a large bowl filled with the cold water and cornstarch. Make sure all the fries are submerged. This step is crucial! Soaking helps remove excess starch, resulting in crispier fries. Let them soak for at least 30 minutes, or even better, up to 2 hours in the refrigerator. The longer they soak, the crispier they’ll be. I usually aim for the 2-hour mark if I have the time.
2. First Fry (Blanching): Drain the fries well and pat them completely dry with paper towels. This is super important to prevent splattering when you add them to the hot oil. Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully add the fries in batches, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy fries. Fry for about 5-7 minutes, or until the fries are soft and slightly pale. They shouldn’t be browned at this point.
3. Cooling Period: Remove the fries from the oil with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain. Let them cool completely for at least 30 minutes. This cooling period is essential for achieving that perfect crispy exterior. You can even refrigerate them at this point for later use.
4. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Again, working in batches, fry the fries for another 2-3 minutes, or until they are golden brown and crispy. Keep a close eye on them, as they can burn quickly at this higher temperature.
5. Seasoning: Remove the fries from the oil and place them back on the wire rack lined with paper towels to drain any excess oil. Immediately season them generously with salt while they’re still hot.

Making the Cajun Seasoning:

1. Combine the Spices: In a small bowl, combine the paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, white pepper, and salt.
2. Mix Well: Stir all the spices together until they are evenly distributed.
3. Taste and Adjust: Taste the seasoning and adjust the amount of cayenne pepper to your liking. If you prefer a milder flavor, reduce the cayenne pepper. If you like it spicier, add more!
4. Storage: Store the Cajun seasoning in an airtight container in a cool, dark place. It will keep for several months.

Preparing the Ranch Dressing:

1. Combine Wet Ingredients: In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Buttermilk is key for that classic ranch tang!
2. Add Dry Ingredients: Add the dried parsley, dried dill, garlic powder, onion powder, dried chives, black pepper, and salt to the bowl.
3. Incorporate Lemon Juice: Stir in the lemon juice. The lemon juice brightens the flavor and adds a nice acidity.
4. Mix Thoroughly: Whisk everything together until well combined.
5. Taste and Adjust: Taste the ranch dressing and adjust the seasonings as needed. You might want to add more salt, pepper, or lemon juice to suit your preference.
6. Chill: Cover the bowl and refrigerate the ranch dressing for at least 30 minutes to allow the flavors to meld together. The longer it chills, the better it will taste. I often make it a day ahead for the best flavor.

Creating the Cheese Sauce:

1. Make a Roux: In a medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the cheese sauce. Be careful not to burn the roux, as this will give the cheese sauce a bitter taste.
2. Add Milk Gradually: Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken.
3. Melt the Cheese: Reduce the heat to low and add the shredded cheddar cheese and Monterey Jack cheese. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
4. Season the Sauce: Stir in the garlic powder, onion powder, and cayenne pepper (if using). Season with salt and pepper to taste.
5. Keep Warm: Keep the cheese sauce warm over low heat, stirring occasionally, until ready to assemble the fries. If it gets too thick, you can add a splash of milk to thin it out.

Assembling the Voodoo Fries:

1. Prepare the Voodoo Sauce: In a small bowl, combine the prepared ranch dressing and cheese sauce.
2. Add Cajun Kick: Add the Cajun seasoning, starting with 1 teaspoon, and stir well. Taste and add more Cajun seasoning until you reach your desired level of spiciness. Remember, you can always add more, but you can’t take it away!
3. Load Up the Fries: Place a generous portion of the crispy fries on a plate or in a bowl.
4. Drizzle with Voodoo Sauce: Drizzle the Voodoo sauce generously over the fries. Make sure to get sauce on every fry for maximum flavor!
5. Serve Immediately: Serve the Voodoo fries immediately while they are hot and crispy. They are best enjoyed fresh!

Conclusion:

So there you have it! This Wingstop Voodoo Fries copycat recipe is more than just a snack; it’s an experience. The perfect blend of crispy, golden fries, that creamy, tangy ranch, the kick of Louisiana Voodoo seasoning, and that irresistible cheese sauce creates a symphony of flavors that will have you hooked from the very first bite. I truly believe that once you try these, you’ll be making them again and again.

Why is this a must-try? Because it captures the essence of Wingstop’s famous Voodoo Fries without the need to leave your house! You control the quality of ingredients, you can adjust the spice level to your liking, and you get to enjoy that incredible flavor combination whenever the craving hits. Plus, it’s a fun and relatively easy recipe to make, perfect for a weekend treat, a game-day snack, or even a unique side dish for your next barbecue.

But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations.

Serving Suggestions & Variations:

* Spice it up! If you’re a fan of heat, add a pinch of cayenne pepper to the Louisiana Voodoo seasoning or drizzle some hot sauce over the fries before adding the other toppings.
* Go cheesy! Experiment with different types of cheese sauce. A sharp cheddar or a pepper jack would add a delicious twist. You could even use a combination of cheeses for an extra flavorful sauce.
* Add some protein! Top your Voodoo Fries with shredded chicken, pulled pork, or even crispy bacon for a heartier meal.
* Make it a meal! Serve these fries alongside your favorite burger, sandwich, or grilled chicken for a complete and satisfying meal.
* Veggie delight! For a vegetarian option, try using sweet potato fries or adding some grilled vegetables like bell peppers and onions to the mix.
* Dipping sauces galore! While the ranch is a key component, don’t be afraid to offer other dipping sauces like barbecue sauce, honey mustard, or even a spicy mayo.
* Deconstructed Voodoo Fries: Serve the fries, ranch, cheese sauce, and seasoning separately and let everyone customize their own portion. This is great for parties!
* Voodoo Fries Nachos: Spread the fries on a large platter, top with all the ingredients, and bake for a few minutes until the cheese is melted and bubbly. Instant nachos!

I’m so excited for you to try this recipe and experience the magic of homemade Voodoo Fries. It’s a guaranteed crowd-pleaser, and I’m confident that you’ll love it as much as I do.

Now, it’s your turn! Head to the kitchen, gather your ingredients, and get ready to create some culinary magic. Don’t be afraid to experiment and make it your own. And most importantly, have fun!

Once you’ve made your own version of these incredible fries, I would absolutely love to hear about your experience. Share your photos, tips, and variations in the comments below. Let me know what you thought of the recipe, what you changed, and how much you enjoyed it. Your feedback is invaluable and helps me to create even better recipes in the future. So, go ahead, give it a try, and let’s share the Voodoo Fries love! Happy cooking!