Combine paprika, garlic powder, onion powder, oregano, chili powder, salt, and black pepper in a small bowl and mix well to distribute flavors evenly. Pre-mixing prevents clumps and ensures every wing gets an even coating.

Pat the wings dry with paper towels, then toss them with olive oil and the spice mixture in a large bowl, making sure every wing is coated thoroughly. Let them sit for 10 minutes while you prepare the other components.

Cut potatoes into uniform sticks about a quarter-inch thick and soak in cold water for 10 minutes to remove excess starch. Pat completely dry. Heat oil in a deep pan to medium-high heat and fry potatoes in batches for 10-12 minutes until golden brown and crispy. Drain on paper towels and season immediately with salt and pepper.

Heat a grill or large skillet to medium-high heat and cook the seasoned wings for 12-15 minutes, turning occasionally, until charred on the edges and cooked through. Check for doneness by cutting into the thickest part to ensure no pink remains. Let rest for a couple minutes before plating.

Layer chopped romaine on a plate, then arrange cucumber slices, tomato wedges, and red onion slices on top. Drizzle with olive oil, sprinkle with feta cheese, and season with salt and pepper to taste.

Arrange the grilled wings, golden fries, and Greek salad on a large plate and serve immediately while the wings are hot and fries are crispy.