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Bacon Wrapped Water Chestnuts Recipe
If you need a crowd-pleasing appetizer that disappears faster than you can set it down, this Bacon Wrapped Water Chestnuts Recipe is your new secret weapon—salty, sweet, crunchy, and glazed to perfection.
What Makes This Bacon Wrapped Water Chestnuts Recipe So Addictive
Let me explain what we’re working with here. This is a classic bacon wrapped water chestnuts recipe: crisp water chestnuts marinated in a sweet soy mixture, wrapped snugly in bacon, then baked with a sticky brown sugar glaze. It’s an old-school bacon appetizer recipe that feels right at home on a game day snack table, a holiday buffet, or a casual Friday night in.
I’ve been making some version of these bacon wrapped hors d’oeuvres since the late ’90s, back when my kids were little and we had more T-ball potlucks than I can count. They’re the kind of bacon wrapped finger food that looks fancy but is secretly very easy. You can mix the marinade the night before, toss in the water chestnuts, and then just wrap and bake before guests arrive.
What makes this water chestnut appetizer so special is the texture. You get that juicy crunch from the water chestnut, surrounded by smoky bacon, and then this caramelized bacon brown sugar glaze that gets sticky around the edges. Every bite hits that sweet-and-savory note, which is why people keep reaching for “just one more.”
On top of all that, this is an oven baked bacon wrapped chestnuts recipe, so you’re not standing over a skillet dealing with splattering grease. Everything happens on one baking sheet—easy cleanup, no fuss.
Why You’ll Love This Recipe
- Perfect party food – This bacon wrapped party snack is bite-sized, easy to grab, and always the first tray to empty.
- Simple ingredients – Just bacon, canned water chestnuts, brown sugar, soy sauce, and a few pantry staples.
- Make-ahead friendly – Marinate the water chestnuts overnight, then wrap and bake the next day.
- Oven-baked convenience – No frying, no smoke—just pop them in the oven and let the magic happen.
- Sweet and savory balance – The bacon brown sugar glaze with soy sauce hits that sweet-salty umami combo people love.
- Great for any occasion – Works as a bacon wrapped holiday appetizer, game day snack, or casual potluck recipe.
- Easy to scale up – Double or triple the batch for bigger crowds; you’ll regret not making more.
- Gluten-friendly option – Use gluten-free soy sauce or tamari and you’re set for most guests.
- Beginner-friendly – If you can wrap a present, you can wrap these. It’s that simple.
Ingredients for Bacon Wrapped Water Chestnuts
Here’s everything you’ll need for this easy bacon wrapped recipe. This makes about 36 pieces, depending on how you cut the bacon.
- 2 cans (8 oz each) whole water chestnuts, drained and rinsed
- Look for whole, not sliced. Whole pieces keep that nice crunchy bite.
- 1 pound bacon, thin-cut
- Thin bacon crisps better. I like regular-cut Costco, Hormel, or Wright; avoid thick-cut for this one.
- 1/3 cup soy sauce
- Regular or low-sodium both work. For gluten-free, use tamari or a certified GF soy sauce.
- 1/2 cup packed brown sugar, divided
- Use light brown sugar for a milder flavor; dark brown sugar for deeper molasses notes.
- 2 tablespoons ketchup
- Adds a little tang and body to the glaze.
- 1 tablespoon honey (or maple syrup)
- Helps the glaze cling and caramelize.
- 1 teaspoon garlic powder
- Or 2 cloves fresh garlic, finely minced, if you like a stronger garlic kick.
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional but lovely)
- Adds a subtle smoky depth that plays well with the bacon.
- Freshly ground black pepper, to taste
- The bite of pepper balances the sweet glaze.
A few quick shopping notes from a woman who’s bought a lot of bacon:
- Bacon – Thin, stretchy bacon is easier to wrap and cooks through more evenly. If you only have thick-cut bacon, cut it a bit smaller and increase baking time slightly.
- Water chestnuts – Canned is totally fine here. Rinse them well to remove any briny taste.
- Soy sauce – Kikkoman or Lee Kum Kee are both solid choices. Use low-sodium if you’re salt-sensitive, since bacon is already salty.
Step-by-Step Directions
-
Marinate the water chestnuts
In a medium bowl, whisk together 1/3 cup soy sauce, 1/4 cup of the brown sugar, garlic powder, and onion powder. Add the drained and rinsed whole water chestnuts, stir gently, and make sure each one is coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
Tip: Give them a stir once or twice if you remember—this helps with even marinating. -
Prep your pan and bacon
When you’re ready to bake, preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with foil and top it with a wire rack if you have one. (This helps the bacon crisp and keeps everything from sitting in the grease.)
Cut the bacon strips into thirds. Each third should be long enough to wrap around one water chestnut with a little overlap. -
Wrap the water chestnuts
Drain the water chestnuts from the marinade and pat them dry lightly with a paper towel—this helps the bacon grip and keeps excess moisture off the pan.
Wrap each water chestnut with a piece of bacon and secure it with a toothpick, pushing through the center. Place seam-side down on the prepared rack or pan. -
Bake the first round
Bake the bacon wrapped water chestnuts for 20 minutes, then carefully remove from the oven. The bacon should be starting to render and look partly cooked, but not fully crisp yet. -
Mix the brown sugar glaze
While the first bake is happening, stir together the remaining 1/4 cup brown sugar, ketchup, honey, smoked paprika (if using), and a few grinds of black pepper in a small bowl. You’re aiming for a thick, brushable glaze. If it seems very stiff, add 1–2 teaspoons of the reserved marinade or a splash of water. -
Glaze and finish baking
After 20 minutes, brush each bacon wrapped water chestnut generously with the brown sugar glaze. Turn them carefully and brush the other side too. Return to the oven and bake another 10–15 minutes, or until the bacon is crisp and the glaze is bubbling and caramelized around the edges.
Watch closely for the last few minutes. Sugar can go from perfect to too dark quickly. -
Rest briefly before serving
Let them rest on the pan for about 5 minutes. The glaze will thicken slightly as it cools, which makes them less messy to serve. Transfer to a platter and serve warm.
If you’d like, sprinkle with a tiny pinch of flaky sea salt or chopped green onion right before serving for a bit of contrast.
You know what? If a couple “accidentally” don’t make it to the serving tray, that’s just quality control.
Servings & Timing
- Yield: About 36 bacon wrapped water chestnuts
- Prep Time: 20 minutes (plus marinating time)
- Marinating Time: 1–8 hours (hands-off)
- Bake Time: 30–35 minutes
- Total Time: About 1 hour active, plus marinating
For parties, I usually plan on 3–4 pieces per person if there are other appetizers, or more for a game day spread where people linger and snack.
Fun Variations to Try
If you like to play around in the kitchen the way I do, here are some tasty twists on the classic bacon wrapped appetizer ideas:
- Spicy version – Add 1–2 teaspoons sriracha or hot sauce to the glaze and a pinch of cayenne for a sweet-heat combo.
- BBQ style – Swap the ketchup for your favorite barbecue sauce and add a splash of apple cider vinegar.
- Maple bacon bites – Use maple syrup instead of honey and brush a little extra pure maple syrup on in the last 5 minutes of baking.
- Pineapple surprise – Tuck a small piece of pineapple under the bacon with the water chestnut for a tropical, sweet-and-salty bite.
- Garlic-lovers’ version – Marinate the water chestnuts with plenty of fresh minced garlic and a touch of ginger for a bolder, more savory flavor.
- Low-sugar tweak – Cut the brown sugar in half and use a sugar-free ketchup; it won’t be as sticky, but still very tasty.
Storage, Reheating & Make-Ahead Tips
This recipe is very forgiving, which is one reason it’s a staple for my holiday and game day menus.
- Storing leftovers
Place cooled bacon wrapped water chestnuts in an airtight container and refrigerate for up to 3 days. - Freezing
You can freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. They keep well for up to 1 month. - Reheating
Reheat in a 350°F oven for 8–10 minutes (longer if frozen), until warmed through and the bacon re-crisps a bit. The microwave works in a pinch, but the bacon will be softer. - Make-ahead strategy
- Marinate the water chestnuts up to a day in advance.
- Wrap them in bacon and refrigerate for several hours before baking.
- Glaze and bake just before serving so they’re hot and glossy on the table.
If I’m hosting a big gathering, I’ll often bake them slightly under, cool, refrigerate, and then finish them for 5–7 minutes in a hot oven right before guests come in the door. They taste freshly made, and I’m not rushing.
Personal Notes from My Kitchen
After making this bacon wrapped game day snack more times than I can count, I’ve picked up a few little lessons:
- Don’t skip drying the water chestnuts. If they’re too wet, the bacon can slide around and not brown as nicely.
- A rack really helps. If you have a wire rack that fits your sheet pan, use it. The bacon gets crisper all around. No rack? Just pour off some of the grease halfway through.
- Watch your brand of bacon. Some brands are super salty. If your bacon is especially salty, use low-sodium soy sauce or reduce the soy slightly.
- Toothpicks matter. Regular wooden toothpicks are great. Avoid the colored ones; the dye can bleed a bit with the glaze.
- Double the recipe for holidays. I’m not kidding. For Thanksgiving or Christmas, I plan for these to go fast. One tray is never enough.
Honestly, this is the kind of bacon wrapped potluck recipe that becomes “your thing.” People remember it and ask for it again next year.
FAQs
Can I make this Bacon Wrapped Water Chestnuts Recipe ahead of time?
Yes. You can marinate and wrap the water chestnuts up to a day ahead, then bake right before serving, or partly bake and reheat later.
Do I have to marinate the water chestnuts?
You don’t have to, but the soy sauce marinade adds a lot of flavor. Even 30–60 minutes makes a big difference.
Can I use thick-cut bacon?
You can, but it takes longer to cook and doesn’t wrap as easily. If you use thick-cut, cut the pieces smaller and add 5–10 minutes to the baking time, watching carefully.
How do I keep the bacon from getting soggy?
Use a wire rack, don’t crowd the pan, and bake until the bacon edges are deeply golden. Reheating in the oven (not the microwave) also helps keep them crisp.
Is this recipe gluten-free?
It can be. Use a gluten-free soy sauce or tamari and make sure your ketchup and other ingredients are gluten-free.
Can I leave out the brown sugar?
You can reduce it, but the brown sugar glaze is what gives that caramelized, sweet-and-savory crust. If you’re cutting sugar, use less and rely on a bit of honey or maple for stickiness.
What can I serve with these bacon wrapped hors d’oeuvres?
They pair beautifully with fresh veggies, a creamy dip like spinach artichoke dip, or a simple cheese board to balance the richness.
Can I make these in an air fryer?
Yes. Air fry at 370°F for about 10–12 minutes, checking often, then brush with glaze and cook another 3–5 minutes until caramelized.
Final Thoughts
This Bacon Wrapped Water Chestnuts Recipe is one of those classic, reliable appetizers that never goes out of style—crunchy, salty, sweet, and just a little bit sticky in the best way. It’s simple enough for a casual game day, but special enough to earn a place on your holiday table.
If you try this recipe, I’d love to hear how it went—tell me in the comments what occasion you made them for, or what fun variation you tried. And if you’re planning a full party spread, pair these with another easy appetizer or two and you’ll have very happy guests.
Bacon Wrapped Water Chestnuts
Ingredients
- 2 cans (8 oz each) whole water chestnuts drained and rinsed
- 1 pound bacon thin-cut; avoid thick-cut for best results
- 1/3 cup soy sauce regular or low-sodium; use gluten-free soy sauce or tamari if needed
- 1/2 cup brown sugar packed, divided
- 2 tablespoons ketchup
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder or 2 cloves fresh garlic, finely minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika optional, adds subtle smoky depth
- black pepper freshly ground, to taste
- flaky sea salt or chopped green onion optional, for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, 1/4 cup of the brown sugar, garlic powder, and onion powder. Add the drained and rinsed whole water chestnuts, stir gently to coat, cover, and refrigerate for at least 1 hour and up to 8 hours, stirring once or twice if possible.2 cans (8 oz each) whole water chestnuts, 1/3 cup soy sauce, 1/2 cup brown sugar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
- Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with foil and place a wire rack on top if you have one. Cut the bacon strips into thirds so each piece can wrap around one water chestnut with a little overlap.1 pound bacon
- Drain the marinated water chestnuts and pat them lightly dry with paper towels. Wrap each water chestnut with a piece of bacon and secure with a toothpick through the center. Place seam-side down on the prepared rack or directly on the foil-lined pan.2 cans (8 oz each) whole water chestnuts, 1 pound bacon
- Bake the bacon wrapped water chestnuts for 20 minutes, or until the bacon is partially cooked and starting to render but not fully crisp.
- While the water chestnuts bake, stir together the remaining 1/4 cup brown sugar, ketchup, honey, smoked paprika (if using), and a few grinds of black pepper in a small bowl. The mixture should be thick and brushable; if it is very stiff, thin with 1–2 teaspoons of the reserved marinade or a splash of water.1/2 cup brown sugar, 2 tablespoons ketchup, 1 tablespoon honey, 1/4 teaspoon smoked paprika, black pepper
- After 20 minutes of baking, remove the pan from the oven. Brush each bacon wrapped water chestnut generously with the brown sugar glaze, turn carefully, and brush the other side. Return to the oven and bake for 10–15 minutes more, until the bacon is crisp and the glaze is bubbling and caramelized at the edges. Watch closely near the end so the sugar does not burn.
- Let the bacon wrapped water chestnuts rest on the pan for about 5 minutes so the glaze can thicken slightly. Transfer to a serving platter and garnish with a pinch of flaky sea salt or chopped green onion if desired. Serve warm.flaky sea salt or chopped green onion
