If you’ve ever wondered what makes Wingstop Voodoo Fries so addictive, it’s all about the bold flavors. This copycat recipe combines crispy fries with intense Cajun seasoning, velvety homemade cheese sauce, and cool ranch dressing for an indulgent side that’s messy in the best way possible. While some say two sauces is overkill, others know that’s exactly what makes these loaded fries legendary.
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What makes Wingstop Voodoo fries so good?
What are Wingstop Voodoo fries, anyway? Well, in one word: flavor. The intense combination of bold Cajun seasoning, homemade cheese sauce, and rich, creamy ranch dressing makes this Wingstop Voodoo Fries recipe so tasty.
Some folks claim that two sauces take things a bit too far, making for a messy side. But others say that’s what makes the fries so delicious! Try this recipe for yourself to see what you think.
Voodoo Fries ingredients and their roles
For this Wingstop Voodoo Fries recipe, you’ll need:
- Frozen French fries, straight-cut, serve as the base of this dish.
- McCormick Culinary Cajun Seasoning – gives these loaded fries their own Voodoo. The Cajun spice blend adds just the right amount of heat.
- Cheese sauce (see below for the recipe) – blankets the fries with a savory creaminess.
For the cheese sauce, you’ll need:
- Unsalted butter – used to create the roux and cooks out the flour’s taste.
- All-purpose flour – thickens the sauce.
- Whole milk – is the base of the cheese sauce.
- Cheddar cheese, grated from a block – grating block cheddar yourself instead of using pre-shredded cheddar, ensures the cheese sauce is extra smooth.
- Salt – enhances the taste of the other ingredients.
For serving Voodoo Fries, you’ll need:
- Creamy ranch dressing – gives the dish a bit of extra zing. Check out the “What to serve with them” section below for a link to a Wingstop Ranch copycat recipe.
- Chives (optional) – bring a touch of freshness to the dish and help to balance out the richness of the cheese sauce and ranch dressing.
- Green onions (optional) – deliver a bit of tang and a pop of color to the bland-looking dish.
How to make Louisiana Voodoo Fries Wingstop style
To make the French fries:
- Prepare the French fries according to the package instructions. While the fries are in the oven, you can make the cheese sauce.
- When the fries are golden brown, toss them with the Cajun seasoning and place them on the serving plate.
To make the cheese sauce:
- Melt two tablespoons of unsalted butter in a saucepan over medium heat.
- When the butter stops bubbling, whisk in two tablespoons of flour. Cook until the flour takes on some color, and you can smell a scent similar to that of a baked pie crust. It can take a few minutes, so don’t be impatient.
- Slowly pour the whole milk into the saucepan, stirring constantly to prevent lumps from forming.
- Continue to whisk until the milk starts to thicken enough to coat the whisk, about three minutes.
- Turn the heat off and remove the saucepan from the burner.
- Add the grated cheddar cheese, a small handful at a time, and whisk until the cheese is fully incorporated before adding more.
- Taste the sauce for salt, and add more if necessary.
- Replace the saucepan on the lowest heat to keep warm. Stir occasionally, and if the cheese sauce becomes too thick, add a few tablespoons of milk to thin it out.
To serve the Louisiana Voodoo Fries Wingstop style:
- Drizzle the warm cheese sauce over the plated fries.
- Spoon room-temperature ranch dressing over the top of the cheese sauce in thin ribbons so you can still see the sauce underneath. Don’t add too much because the ranch packs a lot of flavor and can overpower the cheese sauce.
- If you want, you can garnish the top with either chopped chives or chopped green onions.
What to serve with them?
Try some of the following Wingstop favorites that pair well with this side.
Wingstop’s Buffalo Chicken Sandwich – Simpliocity on a bun. A freshly fried, breaded chicken patty takes a quick dip in Frank’s RedHot sauce and is then served on a soft bun with crunchy, tangy pickle slices.
Wingstop Ranch Dressing – Easy to make in a minute with only three ingredients. This Wingstop Ranch copycat recipe is the perfect dressing to use in the recipe above.
Wingstop Cajun Wings – Double up on the Cajun flavor with these wings, which add a few dashes of Cajun seasoning to classic buffalo sauce for something hot, yet still has a complex flavor profile.
How to store and reheat Voodoo Fries
Refrigerator Storage: Store leftover fries and cheese sauce separately in airtight containers. Fries will keep for 1 day, while cheese sauce stays fresh for 2 to 3 days.
Reheating Method: Reheat fries in a preheated oven at 425°F or an air fryer at 400°F until crispy. Warm the cheese sauce over low heat while stirring constantly. Add a splash of whole milk if the sauce becomes too thick.
Freezing: Not recommended for assembled Voodoo Fries. The cheese sauce can be frozen for up to 1 month, but fries lose their texture when frozen.
More Wingstop Louisiana Cajun copycat recipes
Favorite copycat recipes for fries
Check out more of my easy recipes for side dishes and the best copycat fast food recipes right here on CopyKat!
Wingstop Voodoo Fries
Ingredients
Fries
- 32 ounces frozen French fries (regular cut)
- 1 to 2 tablespoons McCormick Culinary Cajun Seasoning or to taste (start with 1.5 tablespoons and adjust to your preference)
Creamy Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk plus a few more tablespoons if needed
- 2 cups freshly shredded medium cheddar cheese do not use pre-shredded cheese
- 1/4 to 1/2 teaspoon salt
Toppings
- 1/2 cup ranch dressing plus more for dipping
- chopped green onions or chives for garnish (optional)
Instructions
- Preheat the oven to 400 to 425°F (200 to 220°C), following the package directions for your chosen brand of fries.
- Line one or two baking sheets with foil and spray lightly with cooking spray to prevent sticking and increase crispiness. Spread the frozen fries in a single layer on the baking sheet(s). Do not overcrowd the fries, as this will cause them to steam rather than become crisp. If using two trays, divide the fries evenly between them.
- Bake the fries according to the package directions, typically 22 to 30 minutes, flipping or shaking them halfway through for even cooking.
- While the fries are baking, prepare the cheese sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 to 2 minutes, whisking continuously until bubbly and slightly golden. Slowly add the milk, a little at a time, continuing to whisk to prevent lumps. Cook over medium-low heat, continuing to whisk until the mixture starts to thicken, about 3 to 5 minutes.
- Turn the heat off and immediately remove the saucepan from the heat to prevent the cheese sauce from becoming grainy. Add the freshly shredded cheddar cheese and keep whisking until the cheese is completely melted and the sauce is smooth and creamy. Whisk in the salt. If the sauce appears too thick, you can whisk in an additional tablespoon or two of milk until your desired consistency is reached. Keep the sauce warm on the lowest heat setting until ready to serve.
- When the fries have finished cooking, remove them from the oven and immediately sprinkle them generously with Cajun seasoning. Toss to coat while the fries are still hot—the heat will help the seasoning adhere to the fries.
- Place the seasoned fries on a warm serving platter. Generously drizzle the warm cheese sauce over the fries, followed by the ranch dressing. Top with chopped green onions or chives, and any other garnishes as desired.
- Serve immediately with extra cheese sauce and ranch on the side for dipping.
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