Voodoo Fries from Wingstop feature crispy golden fries topped with zesty Cajun seasoning, melted cheese, diced jalapenos, and drizzled with a bold, spicy voodoo sauce, delivering a flavorful and fiery snack with a satisfying crunch.
Equipments
- Deep fryer
- Fry basket
- Tongs
- Baking sheet or tray
- Cheese grater (if grating cheese fresh)
- Sauce bottle or ladle
- Knife
- Cutting board
- Serving plate or tray
Ingredients
- 2 large russet potatoes
- Vegetable oil
- 1 tablespoon Cajun seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 fresh jalapenos
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce
- 2 teaspoons sriracha
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- Salt
Russet potatoes are ideal for achieving crispy fries due to their high starch content, which crisps up nicely when deep-fried in vegetable oil. Fresh jalapenos add a bright, spicy kick that enhances the bold flavor profile of the dish, while a combination of shredded cheddar and Monterey Jack cheeses creates a creamy, melty topping. The voodoo sauce is a blend of mayonnaise, hot sauce, sriracha, garlic powder, smoked paprika, cayenne pepper, and onion powder, contributing layers of spicy and smoky notes. Using the right Cajun seasoning and adjusting the spice levels can help you replicate the authentic taste. Your Voodoo Fries from Wingstop copycat menu will deliver a flavorful, fiery snack with a satisfying crunch just like the original.
Instructions
- Instructions:
- Wash, peel (optional), and cut russet potatoes into fries.
- Soak potato fries in cold water for at least 30 minutes; drain and pat dry.
- Preheat vegetable oil in deep fryer to 350°F (175°C).
- Fry potato fries in batches until golden and crispy, about 3–5 minutes.
- Remove fries, place on baking sheet lined with paper towels, and immediately season with Cajun seasoning and salt.
- Preheat oven broiler.
- Pile fries onto serving plate or tray.
- Sprinkle shredded cheddar and Monterey Jack cheese evenly over the hot fries.
- Broil fries for 1–2 minutes, or until cheese is melted.
- Thinly slice jalapenos.
- Scatter sliced jalapenos over cheese-topped fries.
- In a small bowl, mix together mayonnaise, hot sauce, sriracha, garlic powder, smoked paprika, cayenne pepper, onion powder, and a pinch of salt to make the voodoo sauce.
- Drizzle voodoo sauce generously over fries using a sauce bottle or ladle.
- Serve immediately.
Substitution
Voodoo Fries from Wingstop copycat menu call for Russet potatoes, but you can substitute with Yukon Gold for a creamier texture or sweet potatoes for a slightly different flavor profile. If you don't have a deep fryer, baking the fries on a sheet at 425degF can yield a crispy alternative. Jalapenos may be swapped with pickled pepper slices or banana peppers for varied heat and tanginess. Should you prefer a milder sauce, reduce the amount of hot sauce and sriracha in your voodoo sauce mixture. Your choice of cheese can also be adapted by using a blend of pepper jack or mozzarella if cheddar and Monterey Jack are unavailable.
Tips
Make sure to soak your cut fries in cold water for at least 30 minutes to remove excess starch, helping them crisp up better during frying. Use a deep fryer preheated to 350degF (175degC) and cook fries in small batches to avoid overcrowding, which can lower oil temperature and result in soggy fries. When layering cheese on the hot fries, spread evenly and keep the broiler close by, as cheese melts quickly and can burn if left too long. Your voodoo sauce should be drizzled generously right before serving to ensure every bite is flavorful and spicy without making the fries soggy.
Nutritions
Voodoo Fries from Wingstop provide a combination of carbohydrates from russet potatoes and protein and fat from melted cheddar and Monterey Jack cheeses. The dish includes a spicy voodoo sauce made with mayonnaise and hot sauces, contributing additional fats and calories. Jalapenos add vitamins, antioxidants, and a metabolism-boosting capsaicin compound. You can enjoy this flavorful snack while being mindful of its high sodium and calorie content.
Storage
Store leftover Voodoo Fries in an airtight container to maintain freshness and prevent sogginess. Refrigerate for up to 2 days, then reheat in an oven or air fryer at 375degF (190degC) for 5-7 minutes to restore crispiness. Avoid microwaving as it can make your fries lose their crunch and texture.
Variation or Alternatives
For a variation, you can experiment with sweet potato fries instead of russet potatoes for a slightly sweeter, nutrient-rich twist that pairs well with the spicy voodoo sauce. Swap Monterey Jack cheese with pepper jack cheese to add an extra layer of heat and complexity. You could also roast the jalapenos instead of using them fresh to introduce a smoky flavor. Try air frying the fries if you prefer a healthier alternative to deep frying while still achieving a crispy texture.
Allergies
Voodoo Fries from Wingstop contain dairy from shredded cheddar and Monterey Jack cheeses, which may trigger allergic reactions in individuals with milk allergies or lactose intolerance. The mayonnaise and hot sauce components could contain eggs and other allergens, requiring caution for those with egg or condiment sensitivities. Your risk of adverse reactions also increases if you are allergic to nightshades like jalapenos or spices such as garlic powder and cayenne pepper.
Why this recipe?
Voodoo Fries from Wingstop feature crispy golden fries generously coated with zesty Cajun seasoning, delivering a bold and spicy flavor that excites the taste buds. The combination of smoky spices, garlic, and a hint of heat creates a unique and addictive taste profile that fans crave with every bite. Your craving for a savory snack or side dish is satisfied by these fries' perfect balance of crunch and seasoning. Creating a copycat version allows you to enjoy this flavorful experience at home while customizing the heat level to suit your preference.