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Wingstop Copycat Fries

Crispy, hand-cut russet fries tossed in a signature sweet and savory seasoning blend of brown sugar, chili powder, and spices.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American, Fast Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Fries
  • 3-4 large Russet potatoes scrubbed, unpeeled
  • 4 cups frying oil peanut or canola
Seasoning Blend
  • 1 tbsp granulated sugar
  • 1 tbsp brown sugar packed
  • 0.5 tsp chili powder
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt adjust to taste
  • 0.25 tsp black pepper

Equipment

  • Deep Fryer or Dutch Oven
  • Mixing bowls
  • Wire rack
  • Sharp knife

Method
 

  1. Wash potatoes thoroughly but leave the skin on. Cut into sticks (1/4 to 1/2 inch wide).
  2. Soak potato sticks in cold water for at least 30 minutes to release starch. Drain and pat completely dry.
  3. In a small bowl, mix both sugars and all spices until well combined.
  4. Heat oil in a heavy pot to 325°F (163°C). Fry potatoes in batches for 4-5 minutes until soft but pale. Remove and drain.
  5. Increase oil heat to 375°F (190°C). Return fries to oil and cook 2-3 minutes until golden brown and crispy.
  6. Transfer hot fries immediately to a large metal bowl.
  7. Sprinkle generously with seasoning blend and toss vigorously to coat while hot and oily.
  8. Serve immediately with ranch or cheese sauce.

Notes

Soaking the potatoes is critical for crispiness. If using an air fryer, cook at 380°F for 20 minutes, tossing halfway.