✔ Updated · New fry seasoning jar recipe, full recipe card and step photos
Wingstop fries stand out for their seasoning: a sweet-and-salty dusting of sugar, salt, paprika and chili powder that clings to hot, crisp fries. I keep a jar by the stove and sneak it onto popcorn too.
At a glance
The one tip that matters: fry twice, first at 325°F and then at 375°F, and toss the fries in the seasoning the moment they come out so it sticks.
This copycat-style recipe starts with that blend as a make-ahead jar, then covers the fries themselves: a cold-water soak and a double fry at 325°F and 375°F for a fluffy inside and a crisp outside. An air fryer method and an oven option are included for lighter batches.
Why You'll Love These Wingstop-Style Fries
- A jar of sweet-and-salty seasoning, mixed in 5 minutes and ready for months of fry nights.
- Crisp outside, fluffy inside, thanks to a cold soak and a double fry.
- Air fryer friendly, with a lighter method that still takes the seasoning well.
Wingstop Fry Seasoning Recipe
What sets Wingstop's fries apart is the seasoning: a sweet-and-salty dusting with a little warmth from paprika and chili. The chain doesn't publish its blend, but this copycat-style mix of sugar, salt and spices comes close. Mix it once and keep it in a jar for months of fry nights.
| Ingredient | Amount | What it does |
|---|---|---|
| Granulated sugar | 3 tablespoons | The signature sweetness |
| Fine salt | 2 tablespoons | Balances the sugar and seasons the potatoes |
| Paprika | 1 tablespoon | Color and a mild, sweet pepper flavor |
| Chili powder | 2 teaspoons | Gentle warmth and depth |
| Garlic powder | 1 teaspoon | Savory backbone |
| Onion powder | 1 teaspoon | Rounds out the blend |
| Cayenne (optional) | ¼ teaspoon | A little extra heat |
How to Use the Seasoning
- How much: about 1 tablespoon per pound of potatoes. The whole jar seasons roughly 8 pounds of fries.
- When: toss the fries in it the moment they come out of the oil, oven or air fryer. It won't stick to cool, dry fries.
- Make it finer: a few pulses in a spice grinder turn the sugar and salt powdery, so the blend coats more evenly.
- Beyond fries: it's also good on popcorn, roasted sweet potatoes, corn on the cob and grilled chicken wings.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Soak, then dry thoroughly. Soaking rinses off surface starch so the fries crisp instead of sticking, but any water left on them makes the oil spit. I roll them up in a clean kitchen towel and pat until they feel dry.
- Fry twice. The first fry at 325°F cooks the inside; the second at 375°F crisps the outside. One fry gives limp or burnt fries.
- Season while hot. Toss the fries the moment they come out of the oil. A light film of oil is what makes the seasoning stick. Max is in charge of shaking the bowl, and he takes the job very seriously.
- Make the blend fine. Pulse it briefly in a spice grinder so the sugar and salt cling evenly instead of bouncing off.
- Don't crowd the pot or basket. Small batches keep the oil hot and give hot air room to move, so every fry turns golden.
Wingstop Fries with Copycat Fry Seasoning
4
servings45
minutes20
minutes420
kcal1
hour5
minutesCopycat-style Wingstop fries: soaked, double-fried russet fries tossed in a sweet-and-salty seasoning of sugar, salt, paprika and chili powder. The seasoning makes about ½ cup, enough for several batches.
Ingredients
- For the Fry Seasoning (makes about ½ cup)
3 tablespoons granulated sugar
2 tablespoons fine salt
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
- For the Fries
2 pounds russet potatoes (about 4 medium)
cold water, for soaking
vegetable or peanut oil, for deep-frying (or 1 tablespoon for the air fryer)
Directions
- Make the Fry Seasoning
- Whisk the sugar, salt, paprika, chili powder, garlic powder, onion powder and cayenne (if using) in a small bowl, breaking up any lumps. Spoon it into an airtight jar. For a finer blend that clings better, pulse it in a spice grinder for a few seconds.
- Prep the Potatoes
- Scrub the potatoes (peeling is optional) and cut them into ¼-inch sticks. Soak them in a bowl of cold water for at least 30 minutes, or up to overnight in the fridge, to rinse off surface starch.
- Drain the fries and dry them very well with clean kitchen towels. Wet potatoes splatter in hot oil and won’t crisp.
- Double Fry
- Heat 2 to 3 inches of oil in a heavy pot to 325°F (165°C). Fry the potatoes in batches for 4 to 5 minutes, until tender and pale but not browned. Drain on a wire rack and rest for at least 10 minutes.
- Raise the oil to 375°F (190°C). Fry the fries again in batches for 2 to 3 minutes, until crisp and golden.
- Drain briefly, then toss the hot fries in a large bowl with about 2 tablespoons of the seasoning (roughly 1 tablespoon per pound of potatoes), adding more to taste. Serve right away.
- Air Fryer Option
- After soaking and drying, toss the fries with 1 tablespoon of oil. Air fry in a single layer at 400°F for 18 to 22 minutes, shaking the basket every 5 minutes, until golden and crisp. Toss with the seasoning while hot.
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Oven-Baked Wingstop-Style Fries
No fryer? Soak and dry the fries, toss them with 1 to 2 tablespoons of oil and spread them on a wire rack set over a baking sheet. Bake at 450°F for 20 to 25 minutes, until golden and crisp, adding a few minutes for thicker fries. The rack lets hot air reach every side, so there's no need to flip them. Toss with the seasoning straight away.
Variations
- Less sweet: cut the sugar in the blend to 2 tablespoons for a more savory fry.
- Spicier: increase the cayenne to ½ teaspoon, or swap the paprika for smoked paprika.
- Loaded: top the seasoned fries with cheese sauce and ranch, like our Wingstop Buffalo Ranch Fries.
- Cajun-style: try our Wingstop Louisiana Rub blend on the fries instead.
What to Serve With Wingstop Fries
They're made for wings. Serve them with our Wingstop lemon pepper wings and a bowl of Wingstop-style ranch for dipping, or browse our guide to Wingstop flavors for more ideas.
Make-Ahead Tips
Do the first fry up to a day ahead: cool the pale, par-cooked fries on a rack, then refrigerate them in a covered container. For longer storage, freeze them in a single layer on a tray, then move them to a freezer bag for up to 3 months. Finish at 375°F straight from the fridge or freezer, adding a minute or two from frozen.
Storage and Reheating
Leftover fries keep in an airtight container in the fridge for 3 to 4 days. Reheat them in an air fryer at 375°F for 4 to 5 minutes, or on a baking sheet in a 425°F oven for 5 to 8 minutes, until crisp again. Store the seasoning separately in a sealed jar in a cool, dry cupboard for up to 6 months.
Frequently Asked Questions
What seasoning does Wingstop put on its fries?
Wingstop's fries are known for a sweet-and-salty seasoning. The chain doesn't publish its blend, but a mix of sugar, salt, paprika, chili powder, garlic powder and onion powder comes close. Our copycat jar recipe makes about ½ cup, enough for several batches of fries.
How do you make Wingstop fry seasoning?
Whisk 3 tablespoons of sugar, 2 tablespoons of fine salt, 1 tablespoon of paprika, 2 teaspoons of chili powder and 1 teaspoon each of garlic and onion powder, plus a pinch of cayenne if you like heat. Store it in an airtight jar and use about 1 tablespoon per pound of fries.
Are Wingstop fries sweet?
Yes, a little. The seasoning has sugar in it, so the fries taste sweet and salty at the same time, with a mild warmth from paprika and chili powder. If you prefer them less sweet, cut the sugar to 2 tablespoons in the blend.
Can I make Wingstop fries in the air fryer?
Yes. Soak and dry the potato sticks, toss them with 1 tablespoon of oil and air fry in a single layer at 400°F for 18 to 22 minutes, shaking every 5 minutes. Toss them with the seasoning as soon as they come out, while they're still hot.
How long does homemade fry seasoning last?
Stored in an airtight jar in a cool, dry cupboard, the seasoning keeps its best flavor for about 6 months. The sugar can clump in humid kitchens, so shake the jar or break up lumps with a fork before using it.
