Preheat oil in a deep fryer to 350 degrees F. Sprinkle wings with salt, black pepper, and garlic powder; toss to evenly coat.
Fry the wings in the hot oil until crispy on the outside and no longer pink at the bone, 10 to 12 minutes. Remove the wings from the fryer and drain in a large, paper towel-lined bowl.
Meanwhile, stir the golden mushroom soup and onion soup mix together over medium-high heat until simmering. Reduce heat, and keep warm.
Assemble your salad in layers starting with a mound of lettuce. Arrange the deli meat over top, then sprinkle on the tomato, cheese, olives, green onion, hard boiled egg, and crumbled bacon. Drizzle with ranch dressing.
Discard the oil soaked paper towls from underneath the chicken wings. Pour in the golden mushroom soup mixture, and toss to coat the wings. Serve the wings with the salad, and EAT!
Start making your salad as soon as you put the wings in the oil (wash your hands first). That way you can eat your wings and salad together.