Bacon Wrapped Water Chestnuts
Crisp water chestnuts marinated in a sweet soy mixture, wrapped in smoky bacon, then baked with a sticky brown sugar glaze. A classic, crowd-pleasing appetizer that’s salty, sweet, crunchy, and easy to make ahead.
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
Notes
Plan on about 3–4 pieces per person if serving with other appetizers. For a gluten-friendly version, use gluten-free soy sauce or tamari. A wire rack helps the bacon crisp evenly; if you don’t have one, pour off some bacon grease halfway through baking. These can be made ahead: marinate up to a day in advance, wrap and refrigerate, then bake and glaze just before serving. Leftovers reheat best in a 350°F oven until warmed through and re-crisped.
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