Wingstop Fries

These Wingstop Fries taste just like the real deal! They’re crispy on the outside, tender on the inside, and perfectly seasoned with a delectable cajun blend.

Wingstop Fry Seasoning

Why bother making homemade Wingstop fries when you can have them for a few dollars? Well, because nothing beats a homemade dish!

Plus, the flavor of these fries is so addictive that you’ll keep asking for more!

By the way, you say French Fries in North America, but these fries have nothing French! In fact, they have origins in Belgium.

Thanks to the savory seasoning, these fries are tasty on their own. But they’re also terrific with some dipping sauces such as Wingstop atomic sauce, Wingstop Ranch Recipe or Captain D’s Tartar Sauce Recipe. They can also be used as topping for fajitas!

How To Make It

Preparing The Potatoes

In a bowl, soak the potatoes in cold water for at least 30 minutes (but the longer the crispier). Then remove them from the water and pat them dry.

Deep Frying The Potatoes

Heat the oil for frying to 375°F. Add half of the cut fries to the oil. Cook for about 8 minutes until they turn a light golden color.

Remove the fries from the oil and drain them on a paper towel-lined plate.

Cook the second batch of fries and repeat the same process.

Add all the fries to the oil again and cook until they’re golden and crispy.

Remove the cooked fries from the oil once they’re cooked and let them rest on a paper towel-lined plate.

Preparing the Spices Mixture

While the fries cook, add all the spices into a large mixing bowl.

Add the cornstarch.

Whisk until well combined and set aside.

While still hot, toss the fries in the seasoning powder until fully coated.

Serve with a Panera sierra turkey, seafood sensation Subway or delicious cinnamon balls Taco Bell,

How To Make Perfect Wingstop Fries

• Choose russet potatoes. Russet potatoes are large, giving the perfect size For French Fries. The flesh is soft and fluffy, but firm enough to stay together when fried.
• Soak the potatoes for 30 minutes to an hour before frying. Soaking gives the fries a crispier texture by removing the starch in the potatoes. Dry them afterward to prevent the potatoes from sticking together.
• Cut potatoes into beautiful French Fries.
  
  1. First method: cut each edge of the potato to form a regular rectangle. Once done, cut potato strips and, then cut the strips into fries. Cut the edges into fries as well.
     
  2. Second method: cut directly thin strips that you cut into fries then.
     The slices and fries thickness depends on how thin or large you want your french Fries. But a good thickness is about 1/4 inch thick. This size allows the fries to be fried evenly and nicely crispy.

• Choose an oil with a high smoke point, such as peanut oil, sunflower oil, olive oil, or canola oil. High-smoke point oils don’t break down when heated at a very high temperature. Plus, they can be used several times for frying.
• Double fry at 375°F to create crispier fries. The first fry will cook the potatoes and remove the excess moisture, while the second fry will create a crispy layer.
• Coat with cornstarch to make them extra crispy. Cornstarch will create a crusty-coated barrier preventing the Fries from becoming soggy. Don’t add too much cornstarch and have a light hand or you’ll end up with a powdery taste.

Storage

Wingstop fires will stay fresh in the refrigerator for up to four days, or in the freezer for two months.

Reheat

• In the oven: Set the heat to 425°F and bake for five minutes until the fries are crispy.


• In the air fryer: set the temperature to 400°F and air fry for five minutes.


• Don’t use the microwave because this will make the Fries soggy.

More Potatoes Recipe!

• Potatoes au gratin Ina Garten

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