Copycat Wingstop Fries Recipe

If you’ve ever wondered how to make Wingstop fries at home, this copycat recipe is your answer! These crispy, golden fries are coated in my copycat Wingstop Louisiana dry rub, packed with bold Cajun flavor and a hint of sweetness, giving them that addictive, slightly smoky, savory-sweet flavor that makes Wingstop fries so famous. This recipe is quick, simple, and delivers the same crave-worthy taste and texture right from your own kitchen. So skip the takeout line and make these homemade Wingstop fries — extra crispy, perfectly seasoned, and just as delicious as the ones from the restaurant!

Why This is The Best Wingstop French Fries Recipe

I’ve always loved Wingstop, but even more than the wings, I’m obsessed with their fries. There’s just something about that signature Wingstop french fry seasoning — the balance of sweet, smoky, garlicky, and spicy — that makes them stand out from any other fast-food fries. Once you’ve had them, you know exactly what I’m talking about.

After a few rounds of testing, I finally cracked the code. This Wingstop fries copycat recipe has everything: crispy edges, fluffy centers, and that irresistible seasoning that hits every flavor note. The secret is in the Wingstop seasoning mix — a blend of sugar, paprika, garlic, thyme, and a few other spices that come together to create that signature flavor.

These fries are so good you’ll want to make them a meal by themselves (guilty as charged), but they’re also perfect as a side for my Zaxby’s Chicken Fingers or Krabby Patty, or served with my Wingstop Lemon Pepper Wings and Copycat Wingstop Ranch for dipping for a full Wingstop meal at home. Whether you’re serving them for game day, a party, or just craving that Wingstop fix, this recipe delivers restaurant-quality flavor every time.

Don't just take my word for it though, here's what one of our readers who made it had to say about it:

Absolutely the BEST copycat version of Wingstops fries I've made. I tried 3 other recipes and none were as close as this. -Karen

Ingredients

For the fries:

• 1Lb Russet Potatoes, cut into fries
• Oil for frying

For the seasoning (I use my homemade Wingstop Louisiana Rub recipe):

• 1 tablespoon sugar (white or brown)
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger
• 1 teaspoon smoked paprika
• ¼ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 1  teaspoon salt

How to Make Wingstop Fries

Step 1: Prep the Potatoes

Rinse and scrub the potatoes thoroughly, then slice them into matchsticks. You can peel the potatoes if you prefer, but leaving the skin on adds extra texture and flavor.

Step 2: Soak the Potatoes

Place the sliced potatoes in a bowl of ice water and let them soak for 30 minutes to 2 hours. Soaking the potatoes in ice water removes excess starch, which helps the fries crisp up when fried. After soaking, drain the potatoes and pat them dry with paper towels.

Step 3: Make the Seasoning Mix

Make the seasoning mix by combining the sugar, garlic, ginger, paprika, oregano, thyme, pepper, and salt in a large bowl. Mix until fully combined, then set aside.

Step 4: Fry the Fries

Heat a few inches of oil in a deep frying pan or pot over medium-high heat. Fry the potatoes in batches until golden and cooked through. Transfer to a wire rack to drain excess oil.

Step 5: Season and Serve

Place the fries in a bowl and add the seasoning mix. Toss until the seasoning evenly coats all of the fries. Serve hot and enjoy!

Expert Tips For Crispy Wingstop French Fries

• Choose the right potato. For perfectly crispy fries, use Russet potatoes. They’re high in starch and low in moisture, which helps them crisp up beautifully on the outside while staying soft and fluffy inside — just like Wingstop’s. Avoid waxy potatoes (like red or gold varieties), which stay too soft after frying.
• Soak the potatoes before frying. After cutting your fries, soak them in cold water for at least 30 minutes (or up to overnight). This step removes excess starch, preventing the fries from sticking together and helping them turn out extra crispy once fried. Pat them completely dry before frying — moisture and hot oil don’t mix!
• Double fry for restaurant-quality crispness. If you want truly Wingstop-style crispy fries, fry the potatoes twice. The first fry (at 325°F) cooks the inside, and the second fry (at 375°F) crisps the outside. It’s a small extra step that makes a huge difference in texture and keeps the fries crispy even after seasoning.
• Add sugar for authentic flavor. The secret to Wingstop’s fry seasoning is a subtle sweetness. Adding a touch of sugar (white or brown) to the spice blend perfectly balances the salt and spices. Brown sugar adds depth and slight caramel undertones that mimic the real restaurant fries.
• Season immediately after frying. Always toss the fries in the seasoning while they’re still hot. The residual oil helps the spice mix stick evenly, coating every fry with flavor. If the fries cool down first, the seasoning won’t adhere as well.
• Don’t skip the herbs. Wingstop’s seasoning isn’t just salty and sweet — it’s got a savory depth from thyme and oregano. These herbs round out the flavor and give the fries that distinctive aroma. Using smoked paprika adds the final touch of warmth and color.
• Toss fries in a bowl, not on the sheet pan. For even seasoning coverage, toss the fries in a large mixing bowl right after frying. Shaking them on a pan tends to leave patchy flavoring. Use tongs or toss gently by hand to avoid breaking the fries.
• Use the right oil. Wingstop fries are fried in vegetable or canola oil, which have high smoke points and neutral flavors. Avoid olive oil — it burns at lower temperatures and can alter the flavor of the fries.
• Serve immediately for maximum crunch. Homemade fries are best served hot and fresh. If you’re cooking in batches, keep finished fries warm in a 200°F oven on a wire rack until ready to serve. This keeps them crisp without drying them out.

Wingstop Fries Recipe FAQS

Can I make these fries in an air fryer?

Absolutely! You can make these Wingstop-style fries in the air fryer for a lighter version that’s still crispy and flavorful. Cook at 400°F (200°C) for 18–20 minutes, shaking the basket halfway through to ensure even browning. For extra crunch, lightly toss the fries in 1–2 teaspoons of oil before cooking and season them immediately after they come out of the air fryer while still hot.

Can I bake the fries instead of frying them?

Yes! To bake, preheat your oven to 425°F (220°C). Spread the fries on a parchment-lined baking sheet in a single layer, drizzle lightly with oil, and bake for 25–30 minutes, flipping halfway through. Once they’re golden and crisp, toss them with the Wingstop fry seasoning while they’re still hot so the seasoning sticks.

How do I keep the fries crispy?

To keep fries crispy, avoid stacking them — serve immediately after frying or toss them onto a wire rack set over a baking sheet instead of a plate. This prevents steam from softening the crust. If you’re making a large batch, keep finished fries warm in a 200°F (95°C) oven until serving. This holds their crunch without drying them out.

How do I store leftover fries?

Let your copycat Wingstop fries cool completely before storing to prevent sogginess. Transfer them to an airtight container or resealable bag and refrigerate for up to 3 days. If you want to freeze them, spread the fries on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. I often make a double batch so I can freeze extras and reheat them later — they taste freshly made!

How do I reheat leftover fries so they stay crispy?

Skip the microwave — it makes fries soft. For crispy reheating, use an air fryer at 390°F (200°C) for 4–5 minutes or reheat in the oven at 400°F (200°C) for 10–12 minutes. You can also re-crisp them under the broiler for 2–3 minutes, keeping a close eye to prevent burning.

What oil is best for frying fries?

For authentic Wingstop fries, use canola, vegetable, or peanut oil. These oils have a high smoke point and a neutral flavor, which helps the fries brown evenly while letting the seasoning shine. Avoid olive oil — it burns easily and can add bitterness.

What makes Wingstop fries different from regular fries?

It’s all in the seasoning! The unique mix of sugar, paprika, garlic, thyme, and oregano creates a sweet-and-savory flavor that balances perfectly with Wingstop’s spicy wings. The hint of sugar caramelizes slightly when tossed onto hot fries, giving them that addictive signature taste.

Can I use frozen fries instead of fresh potatoes?

Yes — for a quicker version, start with frozen straight-cut fries and cook according to the package directions. Once they’re crispy and hot, toss them in your homemade Wingstop fry seasoning mix. It’s an easy shortcut that still delivers all the flavor.

More Copycat Fast Food Recipes

• Wingstop Corn
• Wingstop Louisiana Voodoo Fries
• McDonald's Filet o Fish
• Chick-fil-A Nuggets
• White Castle Burgers