Bacon Wrapped Water Chestnuts - Little Sunny Kitchen

Prep Time 10

Cook Time 30

Soaking/Marinating Time 30

Total Time 1 10

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.

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.