These bacon wrapped water chestnuts are crunchy marinated water chestnuts covered in bacon and a sweet and savory sauce, then baked to perfection. A quick and easy appetizer option that’s always a big hit!
I love to serve a variety of appetizer recipes when I’m entertaining including mozzarella sticks, crockpot little smokies, and this classic dish of bacon wrapped water chestnuts.
Growing up, my mom always used to serve bacon wrapped water chestnuts at parties. This is a simple dish, but has the perfect blend of textures, and let’s be honest, you can never go wrong with bacon!
I love appetizers that are wrapped in bacon! If you want more bacon wrapped treats you have to try my bacon wrapped jalapeno poppers, bacon wrapped dates and bacon wrapped shrimp. Bring on the bacon!
Bacon Wrapped Water Chestnuts Ingredients
This recipe is made with water chestnuts, soy sauce, garlic powder, brown sugar, bacon, ketchup and Worcestershire sauce.
How do you make bacon wrapped water chestnuts?
Start by letting the water chestnuts marinate in a mixture of soy sauce, brown sugar and garlic powder. Cut bacon strips in half. Wrap a piece of bacon around each chestnut, then secure with toothpicks and bake. While the chestnuts are in the oven, prepare the sauce. Whisk together ketchup, brown sugar and Worcestershire sauce. Remove the partially cooked chestnuts from the oven, then pour the sauce over the top. Bake for a while longer until the bacon is crispy and sauce has thickened and caramelized. Serve and enjoy.
Tips for the perfect appetizer
- Be sure to use whole chestnuts; the sliced version will not work.
- Do not use thick cut bacon. The thicker bacon will take a lot longer to cook and get crispy.
- The water chestnuts should marinate for at least 30 minutes, or up to 2 hours.
- I find that this dish is best served immediately when hot. Any leftovers can be reheated in the oven until warmed through.
- You can leave the toothpicks in for serving, or remove the toothpicks for a more elegant presentation.
- I like to add a little fresh parsley to dress up the dish, but this is an optional step.
Water chestnuts are not actually a nut, in fact, they are vegetables. This veggie grows underwater, hence the name, and are typically grown in Asian countries. In America, water chestnuts are typically sold in cans, although it is possible to find fresh water chestnuts in some markets. I typically used canned chestnuts, as they are readily available in almost all grocery stores.
The great thing about water chestnuts is that they do retain their crunchy texture when cooked.
Water chestnuts are a great addition to any healthy diet. They are low in calories and high in fiber. In addition, this vegetable contains nutrients such as Vitamin B6, potassium and manganese.
This combination of bacon and brown sugar actually works with a number of different ingredients if you don’t have water chestnuts on hand.
- Pineapple: Instead of the water chestnuts, substitute large chunks of pineapple. There’s no need to marinate the pineapple, simply wrap with bacon, bake, then add the sauce halfway through.
- Chicken: Cut boneless skinless chicken breasts or thighs into 1 inch pieces. Marinate, then follow the rest of the recipe as written.
- Little Smokies: Skip the marinating, then wrap the smokies in bacon and bake. Top with sauce halfway through the baking time as directed in the recipe.
- Shrimp: No need to marinate the shrimp! Wrap in bacon, then broil for 10-15 minutes until bacon is crispy. Top with sauce, then broil for another 2-3 minutes and serve.
These bacon wrapped water chestnuts have it all – they’re crunchy, smoky, sweet and savory, all wrapped up in one delectable little package!
More Appetizers To Try
Antipasto Platter Recipe
21 minutes mins
Sausage Balls Recipe
40 minutes mins
Spinach Artichoke Dip
30 minutes mins
Bacon Wrapped Smokies
50 minutes mins
Easy Mini Pizzas
15 minutes mins
Bacon Wrapped Water Chestnuts
Bacon Wrapped Water Chestnuts
- 3 8 ounce cans whole water chestnuts drained
- 1/4 cup soy sauce
- 1/4 teaspoon garlic powder
- 1/2 cup + 1 tablespoon brown sugar divided use
- 1 pound bacon sliced cut into thirds
- 3/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped parsley optional
- cooking spray
- Place the water chestnuts, soy sauce, garlic powder and 1 tablespoon of brown sugar in a bowl or resealable bag. Toss to combine. Cover the bowl or seal the bag and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the oven to 400 degrees F. Place a rack on top of a sheet pan. Coat the rack with cooking spray.
- This recipe can also be made without the rack if you don't have one, I just find the bottoms get crispier this way.
- Wrap each water chestnut with a piece of bacon. Secure each one with a toothpick.
- Arrange the water chestnuts in a single layer on the rack.
- Bake for 25 minutes. Remove the pan from the oven.
- In a small bowl, whisk together the remaining brown sugar, ketchup and Worcestershire sauce.
- Brush the sauce mixture all over each chestnut. Return the pan to the oven and bake for another 20 minutes or until bacon is crispy and sauce has caramelized.
- Sprinkle with parsley, then serve immediately.
- I recommend using regular or thin cut bacon, as thick cut bacon will take longer to cook.
- If you are sensitive to salt, feel free to use low sodium soy sauce.
You had me at bacon wrapped. Such a great way to use chestnuts.
WHat a perfect appetizer to try for next dinner party. Thanks for sharing
Delicious! And your cooling rack tip is such a game changer!
I loved the contrast of the bacon with the crunchiness of the water chestnuts – great flavor combination!
Great recipe. Made them for our Christmas eve appetizer this year and several times since and they are always a hit.
I am just a little confused with the directions. I am assuming I reserve the marinade and add the ketchup to it after removing the water chestnuts to make the sauce to brush on the water chestnuts. Am I reading that correctly?
You do not keep the marinade. In step 7 you make a sauce out of ketchup, brown sugar and worcestershire and that’s what you brush onto the chestnuts.
I took these to a picnic and they were a huge hit. In fact there were two middle school aged boys in front on me, and one said to the other, “what is this?” The other boy said, “I don’t know, but it’s wrapped in bacon so it has to be good”. There were no leftovers.
Can these be made ahead of time and then reheated? If so how do you recommend doing it?
I’d just assemble them ahead of time and then bake right before you’re ready to serve!
I brought these to a party last night and they were gobbled up! Amazing recipe
I can’t even tell you how delicious and crunchy these were! SO good!
My mom used to make these all the time for parties when I was a kid. I hadn’t had them in ages, and I forgot how good they are! Love the tip about baking them on a cooling rack, it’s awesome having the bottoms crisp up!
These are so delicious and very tasty! My husband and I love serving this when company comes over. Such a hit and one of our favorites!
I was looking for something different to take to a party this weekend and I’m so happy I found this recipe!
I had never used whole water chestnuts like this before, always the sliced kind for my stir-fry meals. But cooking with the whole ones, and wrapping in bacon, was well-received in my house!
Such a flavor-packed appetizer! These water chestnuts sound absolutely amazing wrapped in the bacon. Yum!
I never would have thought to use water chestnuts like this. Anything wrapped in bacon is good with me.
What a great appetizer or snack when you are craving bacon! I love this idea and will be saving it for this holiday season!
These are my hubby’s favorite and mine too! We LOVE bacon and this was such a great combination! Definitely making these again very soon!
Crunchy, sweet and wrapped in bacon, this app is just perfect!
I’m hosting Christmas dinner this year so currently researching and saving recipes. Saving this one as I love chestnuts and I know my family will love this recipe. Thanks!