There’s one word that we think of when discussing Wingstop buffalo ranch fries. That word is loaded. While you might consider fries a side dish, this is easily substantial enough to be eaten as a main! Buffalo chicken wing flavors and melted cheese top these golden crispy fries. Today, we will show you how to make an authentic version. Enjoy!
How to Make Wingstop Buffalo Ranch Fries
There are a few tricks to making Wingstop buffalo ranch fries. The first thing you need to be is handy with a sharp knife.
But don’t worry.
It’s easy as long as you bear one thing in mind. Try and make your fries (which are really more like wedges) as equal as possible. That way you are going to get a nice even cook. Also, be sure to leave the skins on your fries. That way, they are as authentic to the Wingstop buffalo ranch fries recipe as possible.
Some guys will suggest you just put them straight in the oven. This is not the way. Instead, you are going to parboil your fries for a couple of minutes. This blanches the starch off the potatoes, and once they have steamed dry, you will get them all nice and crispy.
Once we have cut the wedges and given them a quick parboil, we tip them into a bowl and give them a little bath in a splash of olive oil (along with a generous pinch of salt and pepper).
From there, we spread them on a baking sheet and roast them until they turn golden brown.
The other key to Wingstop ranch fries is the sauce. We combine a mix of ranch and buffalo dressing together and heat it gently in a saucepan before drizzling it over our now cooked wedges along with a handful of crumbled blue cheese.
This all goes back into the oven until the cheese turns all gooey and the sauce starts to soak into the fries. We give it a final flourish of chopped green onions before serving.
Considering how great they taste, we were shocked at how easy and authentic the Wingstop recipe was!
White Potatoes: These are the base of the dish, cut into wedges to make fries. King Edward potatoes are recommended for their great texture and flavor.
Olive or Vegetable Oil: Used to coat the potato wedges before baking, helping them to crisp up and adding flavor.
Hot Sauce: This is a key ingredient for the buffalo flavor. It’s mixed with ranch dressing to create the buffalo ranch sauce that the fries are drenched in.
Creamy Ranch Dressing: Combined with the hot sauce, it creates the signature buffalo ranch flavor that is a hallmark of this dish.
Shredded Cheddar Cheese: Sprinkled over the fries for a melty, cheesy topping.
Crumbled Blue Cheese: Adds a sharp, tangy flavor that complements the spicy buffalo sauce.
Green Onion: Used as a garnish, adding a fresh and slightly sharp flavor to balance the rich and spicy fries.
Salt and Pepper: Used to season the potato wedges, enhancing their natural flavor.
Tips and Tricks
- Not a fan of potatoes? No problem! You can also give this recipe a go with sweet potatoes. Prepare them in exactly the same way! All the taste and fewer calories? Sounds great to us!
- Don’t feel limited to using blue cheese! Ok, this is the most authentic if you are looking for fries that taste like wings, but other alternatives work well too! One of our favorites for a spicy treat is some fiery Mexicana in place of blue cheese.
- If you prefer, in the last stage of the dish, you can place the fries under a broiler instead of back into the oven. Both ways work well, but we find you get a more even cook if you use the oven on its own
- Our favorite ranch dressing is Franks. However, any hot sauce will work well. Tabasco is another good alternative.
- This recipe is entirely scalable. So if you are cooking for a crowd, simply double the ingredients. If you are cooking for fewer people, you can also half the ingredients. The cooking method is identical.
- This is actually a great make-ahead dish. You can ‘pause’ your fries mid-way through. Once you’ve baked them at the start, leave them to cool before topping them with the ranch sauce and cheese. Then cover and place in the fridge until it is time to heat them up. Just extend the cooking time to make sure that they are heated through.
- The key to a crispy fry is to avoid overcrowding the baking sheet. Ideally, no fries should be touching or overlapping. Feel free to use two trays if you need to.
- Feel free to pimp up your Wingstop buffalo fries with different ingredients. When we are feeling particularly hungry, we also like to cook a few rashers of bacon in the oven simultaneously. Once they are crispy, we crumble them over our fries right at the end.
This has to be one of our all-time favorite dishes, especially when watching a big event like the Superbowl. Wingstop buffalo ranch fries are a little spicy, crispy, and utterly delicious. We love to serve them with other favorites like chicken wings and a few jalapeno poppers. Our authentic recipe means that you can make some any day of the week! Where are you going to serve yours? Let us know in the comments below!