Memphis BBQ & Wicked Wings

A half-rack of ribs and a full pound of wings land on one plate, and the fries, coleslaw, beans, and cornbread beside them are not extras a diner has to think to add — they arrive as part of the order. That plate is the Big Bone Combo, and it is the most direct introduction Memphis BBQ & Wicked Wings offers to what it does. This is a Milton smokehouse working in the Southern barbecue tradition, out on the Bronte Street corridor, built less around a single showpiece than around the way people actually eat this food: in generous, multi-part orders meant to be worked through slowly and, more often than not, shared across a table.

The smoked meats do the anchoring. St. Louis pork ribs, slow-smoked pulled pork, and thinly shaved beef brisket — the brisket lightly dressed in the house barbecue sauce and tucked into a toasted bun — form the core, and they reappear in nearly every combination on the menu. The Elvis Combo brings ribs, wings, and pulled pork together in one order, a compact tour of three formats at once, while the platters push the same meats out in roughly a pound at a time. Even the starters are cut from the smokehouse: Pig Skins are potato shells packed with pulled pork and melted cheese, Nashville Nachos come buried under pork, jalapeños, and salsa, and the Pulled Pork Poutine turns fries and gravy into something closer to a communal side than a snack. The sandwiches carry the same excess, and the Fantasy Burger stacks a Black Angus patty with cheddar, peameal bacon, and still more pulled pork.

The name gives wings equal billing, and the kitchen honours the split. Wings arrive by the pound — smoked first, then finished — and run a wide range, from the plain Original to a Hot Creamy Parm and a Fiery Honey Garlic that leans on heat and sweetness at once, and they hold their own beside the ribs rather than playing support. That balance is why the combinations tend to pair the two, and why a first order is often steered toward one of them: a combo puts both halves of what the restaurant is named for on the same plate, with the sides already accounted for.

What ties all of it together is an attitude toward sides. Fries, coleslaw, beans, and cornbread are not a column of upsells here; they are built into the platters and combos as standard equipment, so a barbecue dinner shows up complete rather than assembled piece by piece. It is a kitchen that thinks in full plates, and the portions follow — the Pulled Pork Platter alone runs to roughly a pound of meat before a single side lands. The Milton location has cooked in this register since 2012, backed by more than twenty-five years of family and management experience in barbecue, and that fluency shows in how readily the menu commits to the format instead of hedging it.

That generosity is designed to travel. The same barbecue moves through takeout, delivery, and catering, with party-sized orders that let a table's worth of ribs and wings expand to feed a crowd on the same logic. Reservations are not part of the model, which makes a call ahead the practical way to time a brisket order or a large catering pickup — a small step that suits food cooked in bulk and portioned for sharing. Open six days a week and closed Wednesdays, it works equally as a place to settle in over a long plate of ribs and as the source of a full barbecue spread carried home for a night that asks for more than a table for two.