Easy to make Bacon Wrapped Water Chestnuts are crunchy morsels of marinated water chestnuts wrapped in smoky bacon with a savory glaze. These appetizers are baked in the oven and always a party time favorite!
I don’t know who first came up with the idea to wrap bacon around water chestnuts and call it an appetizer, but I think that we can all agree that they are a genius!
This bacon wrapped water chestnuts recipe reminds me of another common dish, bacon-wrapped scallops. But the great thing about this bacon-y recipe is that water chestnuts are less expensive than scallops, and will appeal to a wider range of people, especially those who aren’t fans of seafood.
And since water chestnuts don’t really have a lot of flavor on their own, we’re marinating them in a savory, salty, umami sauce with just a hint of sweetness. Each crispy caramelized morsel will be a party in your mouth!
Why You’ll Love This Recipe
You’re going to love how the flavors and textures play with each other in these bacon wrapped water chestnuts.
The water chestnuts already have such an interesting texture – they’re crispy but also juicy and fresh. Pair that with meaty, caramelized bacon and a salty, umami glaze, and your mouth won’t even know what’s happening!
Bacon wrapped water chestnuts are a favorite party appetizer. Consider doubling the batch so that you have enough to go around.
Or, serve these with plenty of other snacks, like crab stuffed mushrooms, homemade Chex mix, cheesy spinach artichoke dip, or Asian chicken meatballs. Your holiday get-together or football party will be amazing with plenty of yummy things for your guests to enjoy.
Bacon Wrapped Water Chestnuts Ingredients
Here’s what you need:
- Bacon: Smoky, salty bacon is wrapped around each piece, and will get crispy in the oven. Use regular-cut bacon rather than the thick-cut style. Cut the bacon into thirds – you don’t need a full slice to wrap a water chestnut, and the bacon won’t get crispy if it overlaps too much.
- Water Chestnuts: These crunchy and refreshing Asian vegetables are the star of this recipe. Be sure to buy whole water chestnuts rather than sliced ones.
- Ketchup: The sauce and marinade for these appetizers starts with regular ol’ ketchup! It’s sweet, rich, and tangy, plus it gives the bacon-wrapped water chestnuts a beautiful red color.
- Soy Sauce and Worcestershire Sauce: both are savory and umami in their own way.
- Garlic Powder and Onion Powder: To add even more amazing flavor to the otherwise mild-flavored water chestnuts.
- Toothpicks: It’s important to soak the toothpicks in water for at least 15 minutes before starting this recipe. Otherwise, they will burn up in the oven!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Bacon Wrapped Water Chestnuts
- Make the Sauce: In a bowl, combine soy sauce, ketchup, Worcestershire sauce, garlic powder, and onion powder. Stir well to combine.
- Marinate: Add the water chestnuts to the sauce. Toss to coat evenly. Let them marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Get Ready to Bake: Preheat the oven to 375°F (190°C). Line a sheet pan with foil, and top it with a wire rack. Spray the rack with cooking spray so that nothing will stick.
- Wrap with Bacon: Wrap each water chestnut with a piece of bacon. Secure the bacon with a soaked toothpick. Arrange the wrapped chestnuts on the prepared wire rack. Do not discard the remaining sauce.
- Bake: Place the wrapped water chestnuts in the preheated oven and bake for 20 minutes. After that, brush them with the remaining sauce and bake for an additional 10 minutes, or until the bacon is crisp.
Tip!
Don’t skip the toothpicks! Not only to they help to keep the bacon wrapped tightly around each water chestnut, they also make these tasty bites easy to pick up and eat.
Recipe Tips
- Make them sweeter: I don’t typically add sugar to this recipe, but a tablespoon or so of brown sugar can be added to the marinade to add another level of flavor to the glaze!
- Watching salt? Use low-sodium soy sauce and reduced-sodium Worcestershire sauce.
- Plan ahead: Make sure to give yourself enough time to soak the toothpicks and allow the water chestnuts to marinate in the sauce. If you have the time, I like to let them soak up that flavor for an hour or two.
- Serve right away: These hot appetizers are best if they’re served warm. Let them cool for a few minutes before biting into them though, they’ll be hot!
- If you don’t have a wire rack, you can still make these! The bottom of the bacon won’t get very crispy, but the water chestnuts will still be delicious.
Storing Tips
Store leftovers (if you have any!) in an airtight container in the fridge for up to 4 days. You can eat them cold if you like, or reheat them.
Make Ahead
You can prepare this water chestnut recipe ahead of time! Follow the recipe just up until the baking step, then wrap them and keep them in the refrigerator up to a day ahead of time. Keep the extra sauce in a separate container in the fridge as well.
When you’re ready to bake, go right ahead!
What To Serve With Bacon Wrapped Water Chestnuts
Need a few more holiday appetizer ideas?
Sweedish Meatballs, Pimento Cheese, Cowboy Caviar, and Deviled Eggs are some of my favorites.
For dessert, especially for Christmas or New Year’s Eve, try making homemade Cherry Cordials, or Peppermint Hot Chocolate Fudge.
Recipe FAQs
What are water chestnuts?
Water chestnuts are a type of vegetable. The name water chestnuts comes from the fact that they are grown underwater! They are typically grown in Asian countries and are common in Asian restaurant dishes. It’s not common to find fresh water chestnuts outside of Asia, but canned ones work perfectly in this recipe.
Are water chestnuts still crunchy after cooking?
Yes! Somehow they do not soften when cooked, and they retain their juicy, crisp texture after baking.
Are Bacon Wrapped Water Chestnuts Gluten Free?
They can be! Be sure to use gluten-free soy sauce or coconut aminos in place of the regular soy sauce.
More Delicious Appetizer Recipes
Crab Stuffed Mushrooms
Brie En Croute
The Best Classic Spinach Puffs Recipe
Garlic Cheesy Pull-Apart Bread Appetizer
I hope you make this Bacon Wrapped Water Chestnuts recipe! It’s so simple, and everyone enjoys these tasty appetizers. Don’t forget to Pin and Share it!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Bacon Wrapped Water Chestnuts
Equipment
- Toothpicks
Ingredients
- 16 ounces (450 g) water chestnuts drained
- 2 tablespoons (30 ml) soy sauce
- ½ cup (120 g) ketchup
- 1 tablespoon (15 ml) Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound (450 g) bacon cut into thirds
- Toothpicks
Instructions
- Prepare Toothpicks: Soak toothpicks in water for about 15-20 minutes to prevent burning during baking.
- Make the Sauce: In a bowl, combine soy sauce, ketchup, Worcestershire sauce, garlic powder, and onion powder. Stir well to combine.
- Add the water chestnuts to the sauce. Toss to coat evenly. Let them marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat your oven to 375°F (190°C). Line a baking sheet with foil. Place a wire rack on top and spray it with nonstick cooking spray.
- Wrap each water chestnut with a piece of bacon. Secure the bacon with a soaked toothpick. Arrange the wrapped chestnuts on the prepared wire rack. Do not discard the remaining sauce.
- Place in the preheated oven and bake for 20 minutes.
- After 20 minutes, brush the water chestnuts with the remaining sauce. Bake for an additional 10 minutes, or until the bacon is crisp. Remove from the oven and serve immediately.
Notes:
- Watching salt? Use low-sodium soy sauce and reduced-sodium Worcestershire sauce.
- Plan ahead: Make sure to give yourself enough time to soak the toothpicks and allow the water chestnuts to marinate in the sauce. If you have the time, I like to let them soak up that flavor for an hour or two.
- Serve right away: These hot appetizers are best if they’re served warm. Let them cool for a few minutes before biting into them though, they’ll be hot!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can eat them cold if you like, or reheat them.
- If you don’t have a wire rack, you can still make these! The bottom of the bacon won’t get very crispy, but the water chestnuts will still be delicious.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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