Spicy Fireball Buffalo Fries Will Light Your World On Fire

Fireball and waffle fries? Sounds too good to be true, but it’s not.

Celebrity chef Guy Fieri has a recipe that he introduced on The Chew that is going to finally make your dreams a reality. If you’re in the mood for some Fireball Whisky fries that taste like heaven and burn like hell, here’s what you’ll need to do…


  • 4 Russet Potatoes (scrubbed & hand cut into wedges; julienne & waffle fries)
  • 1 gallon Cold Water
  • 2 tablespoons Distilled White Vinegar
  • Canola Oil (for deep frying)
  • 2-3 tablespoons Fries Seasoning
  • 1/2 cup Fireball Buffalo Hot Sauce
  • 1/4 cup Bleu-Sabi Dipping Sauce
  • 1/4 cup Julienne Cut Celery & Carrot (for garnish)
  • 2-3 tablespoons Crumbled Blue Cheese (for garnish)
  • 1/4 teaspoon Cayenne Pepper
  • 2 tablespoons Paprika
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 2 teaspoons Seasoned Salt
  • 1 teaspoon Super Fine Sugar
  • 2-3 turns Freshly ground black pepper
  • 1 cup Hot Sauce
  • 1/2 cup Cinnamon Whiskey
  • 1 stick Unsalted Butter (cut into cubes)
  • Kosher Salt & Freshly Ground Black Pepper
  • 1/2 cup Mayonnaise
  • 1 cup Sour Cream
  • 1/2 tablespoon White Wine Vinegar
  • 1/8 tablespoon Ground Black Pepper
  • 1/8 tablespoon Kosher Salt
  • 1/8 tablespoon Tabasco
  • pinch Granulated Garlic
  • 1/2 tablespoon Worcestershire
  • 2 .5 ounces Blue Cheese Crumbles
  • 1/4 cup Buttermilk
  • 2 tablespoon Wasabi Powder

A kitchen with a sink and a toaster oven


1. Cut the Fries into equal parts French fries, wedges and waffle fries (use a mandolin).  Soak in water with Vinegar for 2-3 hours.  Drain and pat dry.

2. Working in batches, deep fry the fries in 325°F Oil for 6-7 minutes until lightly golden (the waffles and wedges may take a minute or two longer than the French fries).  Remove from Oil, and drain on a rack. Allow to cool.

3. Increase heat on oil to 375°F.  Cook fries in small batches in hot Oil for 2-3 minutes until golden brown and crispy.  Drain and dump into a large bowl.  While still hot, add Fries Seasoning and toss to coat.

4. Serve with a side of Fireball Buffalo Hot Sauce (in a shot glass or ramekin) – or pour over fries if eating and serving immediately.  Serve garnished with Carrots, Celery and Crumbled Blue.  Also serve with Blue Sabi Dipping Sauce.

5. For the Fries Seasoning: Combine ingredients together in a bowl and mix.

6. For the Fireball Buffalo Hot Sauce: In a large skillet, add Whiskey and set over medium-high heat.  Reduce until syrupy consistency (optional: remove from heat and flambé).  Once reduced, reduce heat, remove from heat and carefully add Hot Sauce.  Return to heat then add Butter while you whisk.  Bring to a simmer and, once thick and Butter has melted, season with Salt and Pepper.

7. For the Bleu-Sabi Dipping Sauce: Mix together well in a food processor or with a whisk. Refrigerate until ready to serve.

(Watch the full episode on ABC.com here.)

A beer bottle on a dock


A beer bottle on a dock