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These Bacon Wrapped Water Chestnuts are a classic party appetizer. Crispy bacon wraps around crunchy water chestnuts, all coated in a sweet, caramelized glaze. They’re simple to prepare ahead of time, and they always disappear quickly from any appetizer spread.
Try this next: For more party bites, try our Cranberry Meatballs, Spinach Artichoke Dip, or check out my complete collection of appetizers.
5 Tips For Making Bacon Wrapped Water Chestnuts
- Dry the water chestnuts well so the bacon adheres and crisps.
- Use regular-cut bacon, not thick-cut, for even cooking.
- Marinate for at least 30 minutes for better flavor.
- Line the pan and use a rack for better crisping and less pooling of glaze.
- Watch the final minutes so the sugar doesn’t burn; caramelization happens quickly.
RECIPE WALK-THROUGH
How To Make Bacon Wrapped Water Chestnuts
See the recipe card below for full, detailed instructions
Step 1: Marinate the Water Chestnuts
Drain your water chestnuts well and pat dry with paper towels. Place them in a large resealable plastic bag, pour in the soy sauce, seal tightly, and shake to coat.
Refrigerate for at least 30 minutes, or up to 24 hours if you’re prepping ahead.
- Note: The soy sauce adds a salty, umami flavor that makes these so much more delicious. Even just a quick 30 minute marinade will make such a difference in flavor!
Step 2: Wrap with Bacon and Secure
Remove water chestnuts from marinade (no need to rinse). Wrap each one snugly with a half-slice of bacon and secure with a toothpick. Arrange seam-side down on the rack, leaving space between each piece.
- Pro Tip: Pull the bacon taut as you wrap and place seam-side down so it sticks to itself.
Step 3: First Bake
Bake for 25 minutes. The bacon should look halfway cooked — no longer raw, but not fully crispy yet.
Step 4: Glaze
While the bacon bakes, whisk together the ketchup, brown sugar, and Worcestershire sauce until smooth.
Remove the pan and generously brush each piece with glaze.
- Why this works: The brown sugar caramelizes beautifully, the ketchup adds tang, and the Worcestershire brings savory depth.
Step 5: Final Bake
Return to the oven and bake for another 20 minutes, until the bacon is crispy and deeply caramelized.
What to look for: Edges darken to mahogany brown and the glaze bubbles and becomes sticky.
- Pro Tip: If bacon browns too fast, loosely tent with foil for the last few minutes.
Step 6: Optional Broil for Extra Crispiness
For extra caramelization, broil for 1-2 minutes at the very end — but watch closely! The sugar can burn quickly.
Step 7: Garnish and Serve
Let cool for a minute, then sprinkle with fresh parsley if desired. Serve warm. They hold well on a platter for 20-30 minutes.
Variations
- Spicy: Add a teaspoon of hot sauce, sriracha, or a pinch of red pepper flakes to the glaze.
- BBQ: Swap out half (or all) of the ketchup for your favorite BBQ sauce. You’ll get a smokier, tangier glaze that’s perfect for game day.
- Gluten-Free: Swap soy sauce with gluten-free tamari or coconut aminos. Most Worcestershire sauces contain gluten, so check the label or use a gluten-free version.
- Serving Ideas: Arrange these on a large platter for holiday buffets, serve them alongside other finger foods for cocktail parties, or include them in your game day spread. They also make an elegant addition to a charcuterie board.
- Garnish: Use parsley or chives for color.
Storage Tips
Storage, Freezing, Make Ahead
- Storage: Store any extras in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven until warmed through and crispy.
- Make Ahead: You can prep and marinate the water chestnuts and wrap in bacon up to a day ahead, cover them tightly, and refrigerate. When you’re ready to bake, just pull them out of the fridge, arrange on the rack, and proceed with the rest of the recipe.
Frequently Asked Questions
How to avoid burning the glaze?
Bake at 375°F (not higher) to give the bacon time to crisp without scorching the sugar. If your oven runs hot or the glaze darkens too quickly, tent loosely with foil for the last few minutes. And skip the broiler unless you’re confident and watching closely!
Can you use turkey bacon?
You can, but it won’t get as crispy or flavorful since turkey bacon doesn’t render fat the same way. Brush with a little oil before baking to help with browning.
Do the toothpicks matter? Can I remove them before serving?
Yes, they keep the bacon from unraveling. You can remove them before serving, but leaving them in makes these easier to grab. Use wooden toothpicks, not plastic.
How many per person for holiday parties?
Plan on 2-3 pieces per person if you have other appetizers, or 4-5 per person if these are the star. One batch makes about 20-22 pieces.
More Appetizer Recipes
Bacon Wrapped Water Chestnuts
Ingredients
- 16 ounces canned whole water chestnuts 2 (8-ounce) cans drained and rinsed
- 1 pound bacon cut in half
- 1/4 cup soy sauce
- 3/4 cup ketchup
- 1/2 cup brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Drain the water chestnuts well and pat dry with paper towels. Place into a large resealable plastic bag and pour in the soy sauce. Seal the bag tightly and shake to coat the water chestnuts with the soy sauce. Refrigerate for at least 30 minutes or up to 24 hours.
- Preheat the oven to 375 degrees F. Line a baking sheet with foil, then place a baking rack over the baking sheet. Spray with nonstick cooking spray.
- Wrap each piece with a half slice of bacon and secure with a toothpick. Arrange on the baking rack.
- Bake for 25 minutes.
- Meanwhile, in a medium-sized bowl, whisk together Worcestershire, brown sugar and ketchup.
- Remove the pan from the oven and brush the sauce over each piece.
- Bake for another 20 minutes or until bacon is crispy and caramelized.
- Sprinkle with fresh minced parsley before serving, if desired.
Notes
- Dry water chestnuts thoroughly before wrapping.
- Regular-cut bacon works best.
- Use a foil-lined sheet pan + rack for easier cleanup and crispiness.
- Marinate for at least 30 minutes for better flavor.
- First bake renders fat; second bake caramelizes glaze.
- Watch closely in final minutes to avoid burning sugar.
- Optional broil for 1–2 minutes (if desired).
- Great make-ahead option for holidays; reheat in oven to re-crisp.
- Toothpicks help secure bacon and make serving easier.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
