Pat the chicken wings dry with paper towels to remove excess moisture. In a large bowl, combine all dry spices: paprika, garlic powder, onion powder, chili powder, oregano, black pepper, and salt. Drizzle the olive oil and lemon juice over the wings, then sprinkle the spice mixture and toss until evenly coated. Let sit for at least 10 minutes.

Cut potatoes into thick fries, roughly the size of a pinky finger. Toss the cut potatoes with olive oil, paprika, garlic powder, and salt, making sure each fry gets a light coating. Set aside with the wings.

Chop the lettuce, slice the cucumber, and chop the tomatoes into bite-sized pieces. Toss everything together in a large bowl with the crumbled feta cheese. Just before serving, drizzle with olive oil and lemon juice, add a pinch of salt, and gently toss.

Preheat grill to medium-high heat, about 375-400°F. Place seasoned wings on the grates skin-side down. Grill for 12-15 minutes without moving until the skin is charred and crispy. Flip and grill the other side for another 12-15 minutes until internal temperature reaches 165°F.

For grill-baking: Place seasoned fries in a grill basket on the cooler side of the grill, shaking occasionally until golden and crispy, about 20-25 minutes. For oven-baking: Spread fries on a baking sheet and bake at 400°F for 25-30 minutes, stirring halfway through.

Arrange the grilled wings, crispy fries, and fresh salad on a plate. Serve with lemon wedges, tzatziki sauce, or your favorite dipping sauce.