Wash and peel potatoes. Using a mandolin or a knife, carefully slice potatoes into long, super thin strips. Have a large bowl with ice water and place sliced potatoes in ice water bath. Soak for 5 minutes then rinse water and dry off. Heat oil in large pot on stove top to high heat. Place small batches into oil and allow to fry until golden brown then transfer to paper towel. Toss with garlic salt and parsley flakes while they are still hot. Repeat frying potatoes until done.
Heat oven according to package directions for the chicken wings. Heat stove top according to package directions for the beef burgers. Toast buns, if desired. Slice tomatoes, lettuce and onions. Meanwhile, prepare the honey mustard dipping sauce in a small bowl and mix to combine; set aside.
To build burger, place cheese on top while still warm. I assembled with ketchup first, burger, cheese, tomato, onion, lettuce and topped with a generous amount of shoestring fries. Serve wings and fries with Honey Mustard dipping sauce, if desired.