Bacon Wrapped Water Chestnuts Recipe
Why This Bacon Wrapped Water Chestnuts Recipe Belongs in Your Party Rotation
This Bacon Wrapped Water Chestnuts Recipe is the crunchy, salty-sweet party bite that disappears from the tray before you can even set it down. Smoky bacon, crisp water chestnuts, and a sticky brown sugar glaze come together for a bacon appetizer recipe that’s easy, make-ahead friendly, and oven-baked—no frying, no fuss.
These little bacon wrapped hors d oeuvres are one of those “old school” recipes that still feel special. I’m 50 now, and I remember my mom setting out a platter of these every Christmas Eve, keeping a second tray hidden in the kitchen for “refills.” Now I serve them for holiday gatherings, game day, potlucks, and honestly, anytime I need a foolproof bacon wrapped party snack that never lets me down.
The beauty of this water chestnut appetizer is in the contrast: crunchy inside, caramelized chewy outside, with a touch of soy for savoriness and brown sugar for sweetness. They’re oven baked bacon wrapped chestnuts, so you’re not standing over a skillet. You can even assemble them the day before, then bake and glaze right before guests arrive.
If you like sweet and savory bacon bites, this easy bacon wrapped recipe is going to become a regular in your rotation—especially when people start asking, “Did you bring those bacon things again?”
Why You’ll Love This Recipe
- Crowd-pleasing flavor: Smoky bacon, crunchy water chestnuts, and a sweet glaze make these bacon wrapped finger food bites the first thing gone at any party.
- Simple ingredients: Everything is easy to find at any grocery store—no fancy shopping list needed.
- Perfect texture: You get crisp bacon on the outside and a juicy snap from the water chestnut inside.
- Make-ahead friendly: Prep and wrap the night before, then bake and glaze when you’re ready.
- Oven-based, no frying: These oven baked bacon wrapped chestnuts keep your stovetop clean and your kitchen less smoky.
- Great for any occasion: Holiday appetizer, game day snack, potluck recipe, or Friday movie night—these fit anywhere.
- Customizable flavor: Change up the bacon soy sauce marinade, glaze, or spices for endless bacon wrapped appetizer ideas.
- Easy to scale: Whether you’re serving four people or forty, you can double or triple the recipe without extra work.
Ingredients
Here’s everything you need to make this classic Bacon Wrapped Water Chestnuts Recipe. I’ll note a few tips and simple swaps as we go.
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2 cans (8 oz each) whole water chestnuts, drained and patted dry
- Look for whole water chestnuts, not sliced. Drying them helps the bacon crisp instead of steam.
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1 pound thin-cut bacon, cut into thirds
- Thin bacon works better than thick-cut here; it cooks through and crisps up without overbaking the water chestnuts.
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1/3 cup low-sodium soy sauce
- This forms the base of your bacon soy sauce marinade. Low-sodium keeps things from getting too salty.
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1/2 cup packed brown sugar, divided
- Use light or dark brown sugar. Dark gives a deeper caramel flavor. We’ll use some in the marinade and some in the bacon brown sugar glaze.
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2 tablespoons ketchup
- Adds tang and body to the glaze without tasting “ketchupy.”
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1 tablespoon Worcestershire sauce
- A little savory depth that makes the glaze taste more complex.
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1/2 teaspoon garlic powder
- For gentle garlic flavor without chopping.
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1/4 teaspoon smoked paprika (optional, but lovely)
- Adds a smoky note that boosts the bacon flavor.
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Freshly ground black pepper, to taste
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Toothpicks
- Plain wooden toothpicks work best. Soak them in water for 10–15 minutes if you’re worried about scorching, especially at higher oven temps.
If you want a slightly spicier version, you can add a pinch of cayenne pepper or a few drops of hot sauce to the glaze. For gluten-free guests, use gluten-free tamari or coconut aminos instead of soy sauce—this is one of the easiest tweaks you can make.
Directions
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Prep the water chestnuts and bacon
Drain the cans of water chestnuts and spread them out on a clean kitchen towel or paper towels. Pat them very dry—this helps the bacon adhere and crisp. Cut each bacon slice into thirds so the pieces are just long enough to wrap around a water chestnut with a tiny overlap. -
Mix the quick marinade
In a medium bowl, stir together the soy sauce and 1/4 cup of the brown sugar until the sugar mostly dissolves. Add the drained, dried water chestnuts and gently toss to coat. Let them sit for about 20–30 minutes, stirring once or twice. This simple marinade gives you that savory-sweet base without any extra fuss. -
Preheat the oven and prep the pan
While the water chestnuts marinate, preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on top if you have one. The rack helps the bacon fat drip away and the bacon wrapped water chestnuts crisp up more evenly, but you can also bake directly on the foil. -
Wrap with bacon and secure
Remove each water chestnut from the marinade (let the extra drip off) and wrap it in a piece of bacon. The ends of the bacon should overlap slightly. Secure each bundle with a toothpick right through the center. Arrange them on the prepared baking sheet, leaving a little space between each one so the hot air can circulate. -
Bake until bacon is mostly crisp
Bake the bacon wrapped party snack bites for 20–25 minutes, turning the tray once about halfway through. You’re looking for the bacon to be mostly cooked and starting to brown, but not fully caramelized yet—that comes with the glaze. Every oven runs a little different, so start checking around 18 minutes. -
Stir together the brown sugar glaze
While the bacon cooks, whisk the remaining 1/4 cup brown sugar, ketchup, Worcestershire sauce, garlic powder, smoked paprika (if using), and a few grinds of black pepper in a small bowl. The mixture should be thick but spoonable. If it feels too thick, add 1–2 teaspoons of the leftover marinade or a splash of water. -
Glaze and finish baking
Carefully remove the pan from the oven. Using a spoon or pastry brush, coat each bacon wrapped water chestnut with a bit of the bacon brown sugar glaze. Don’t drown them—just a nice, even coat. Return the pan to the oven and bake another 8–10 minutes, until the glaze is bubbling and the bacon is deep golden and caramelized. -
Rest briefly before serving
Let the bacon wrapped hors d oeuvres rest on the pan for 5–10 minutes. The glaze will thicken as it cools slightly, and the centers won’t burn your tongue. Transfer to a serving platter and watch them disappear.
If you’re making several trays, you can keep finished batches warm in a 200°F oven while the rest bake.
Servings & Timing
- Yield: About 30–36 pieces (serves 8–10 as an appetizer)
- Prep Time: 20 minutes (plus 20–30 minutes marinating)
- Cook Time: 30–35 minutes
- Total Time: About 1 hour 15 minutes (most of it hands-off)
These times are very forgiving. If you’re juggling other dishes, you can marinate a bit longer or hold wrapped, unbaked pieces in the fridge until you’re ready to bake.
Variations
Sometimes it’s fun to change things up a bit—especially if you bring these to every potluck, like I do.
- Spicy Maple Version: Swap some of the brown sugar for pure maple syrup and add a pinch of cayenne to the glaze for a sweet-heat bacon wrapped game day snack.
- BBQ Twist: Use your favorite thick BBQ sauce instead of ketchup and Worcestershire for a smoky barbecue-style bacon wrapped appetizer.
- Pineapple Surprise: Tuck a tiny piece of pineapple under the bacon with the water chestnut for a tropical, sweet-and-salty bite.
- Honey Garlic Glaze: Replace part of the brown sugar with honey and add extra garlic powder for a sticky, garlicky glaze.
- Gluten-Free Friendly: Use gluten-free tamari or coconut aminos for the marinade and glaze—everything else stays the same.
- Extra-Crispy Trick: Par-cook the bacon strips for 3–4 minutes before wrapping if you like very crisp bacon on your bacon wrapped finger food.
Storage & Reheating
One of my favorite things about this Bacon Wrapped Water Chestnuts Recipe is how well it behaves before and after a party.
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Storing leftovers (fridge):
Let cooked bacon wrapped water chestnuts cool completely. Store in an airtight container in the refrigerator for up to 3–4 days. -
Freezer instructions:
You can freeze them either unbaked (wrapped, no glaze) or fully cooked.- For unbaked: Freeze on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5–10 minutes to the first baking time, then glaze as directed.
- For baked: Cool completely, freeze on a tray, then bag. Reheat straight from frozen at 350°F until hot and sizzling.
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Reheating:
Reheat on a baking sheet at 350°F for about 10–12 minutes, or until warmed through and the glaze is bubbling again. The oven keeps the bacon crisp—skip the microwave if you can. -
Make-ahead tips:
For holidays or potlucks, I usually:- Marinate, wrap, and toothpick the water chestnuts the day before.
- Keep them covered in the fridge.
- Bake and glaze the next day right before serving.
This way, your kitchen is relatively calm when guests show up, but you still get that fresh-from-the-oven magic.
Notes
- Thin bacon really works best. I’ve tested thick-cut bacon a few times, and it tends to stay a little chewy by the time the centers are hot. Thin or “regular” bacon gives you that crisp bite everyone expects.
- Dry your water chestnuts well. It takes an extra minute, but it makes a big difference in how the bacon adheres and crisps. If they’re too wet, they steam and the bacon can slide around.
- Don’t over-marinate. A 20–30 minute soak in the soy and brown sugar is plenty. Longer than an hour and they start to get a little too salty.
- Use the rack if you have one. A wire rack over the sheet pan lets the bacon fat drip away and helps the bacon cook evenly. If you don’t have one, flip them halfway through baking.
- Taste your glaze. Before you brush it on, taste a small dab. Want more heat? Add cayenne. Want more tang? Add a splash of vinegar or a bit more Worcestershire.
- Plan for at least 3–4 pieces per person. If you’re serving them with several other appetizers, that’s usually enough. For a small gathering where these are the star, I just assume everyone will eat 5 or 6.
You know what? I almost always make a double batch and I’ve never regretted it.
FAQs
Can I make this Bacon Wrapped Water Chestnuts Recipe without soy sauce?
Yes. You can use coconut aminos, tamari, or even a mix of chicken broth and a little extra Worcestershire, though the flavor will be slightly different.
Can I prepare these completely ahead and just reheat?
You can. Bake and glaze them, cool, and refrigerate. Reheat at 350°F for 10–12 minutes. They’re best fresh, but they reheat surprisingly well for a party.
My bacon isn’t crisping—what should I do?
Bake them a bit longer, or increase the oven temperature to 425°F for the last 5 minutes. Make sure your pan isn’t overcrowded and that you’ve patted the water chestnuts dry.
Do I really need toothpicks?
Yes, they help keep the bacon wrapped around the water chestnuts and also make them easy to grab as a bacon wrapped holiday appetizer or potluck finger food.
Can I use turkey bacon?
You can use turkey bacon, but it won’t render fat quite the same way. Brush it lightly with oil before baking and keep an eye on it so it doesn’t dry out.
What should I serve with these?
They’re perfect next to other small bites like cheese boards, deviled eggs, and a creamy dip (spinach artichoke or ranch) for a simple bacon wrapped appetizer spread.
Are water chestnuts healthy?
Water chestnuts are low in calories and provide a good crunch without a lot of fat. Of course, we are wrapping them in bacon and sugar, so I’d call this more of a “fun” recipe than a health food—but they’re lighter than many fried snacks.
Can I use fresh water chestnuts instead of canned?
If you can find fresh water chestnuts, absolutely. Just peel, rinse, and keep the pieces similar in size to canned ones so they cook evenly.
Conclusion
This Bacon Wrapped Water Chestnuts Recipe brings together everything I love in a party bite: simple ingredients, easy prep, and big flavor. The combination of smoky bacon, crunchy water chestnuts, and that sticky bacon brown sugar glaze makes these sweet and savory bacon bites the kind of appetizer people remember—and request—year after year.
If you try this recipe, let me know how it went and whether you added your own twist. Leave a comment, share it with your favorite host, and then explore more of my bacon wrapped appetizer ideas and holiday-friendly snacks—you might just find your next signature dish.
Bacon Wrapped Water Chestnuts
Ingredients
- 2 cans (8 oz each) whole water chestnuts drained and patted very dry
- 1 pound thin-cut bacon cut into thirds
- 1/3 cup low-sodium soy sauce
- 1/2 cup brown sugar packed, divided
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika optional
- freshly ground black pepper to taste
- toothpicks plain wooden; soak briefly if desired to prevent scorching
Instructions
- Drain the cans of water chestnuts and spread them out on a clean kitchen towel or paper towels. Pat them very dry so the bacon adheres and crisps well. Cut each slice of thin-cut bacon into thirds so each piece is just long enough to wrap around a water chestnut with a slight overlap.
- In a medium bowl, stir together the soy sauce and 1/4 cup of the brown sugar until the sugar mostly dissolves. Add the drained, dried water chestnuts and gently toss to coat. Let marinate for 20–30 minutes, stirring once or twice.
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on top if you have one. The rack helps the bacon cook and crisp more evenly, but you can also bake directly on the foil.
- Remove each water chestnut from the marinade, letting excess drip off. Wrap each one in a piece of bacon so the ends overlap slightly, then secure through the center with a toothpick. Arrange on the prepared baking sheet, leaving space between pieces for air circulation.
- Bake for 20–25 minutes, rotating the pan once halfway through, until the bacon is mostly cooked and starting to brown but not yet fully caramelized. Begin checking around 18 minutes, as ovens vary.
- While the bacon bakes, whisk together the remaining 1/4 cup brown sugar, ketchup, Worcestershire sauce, garlic powder, smoked paprika (if using), and a few grinds of black pepper in a small bowl. The glaze should be thick but spoonable; if it is too thick, thin with 1–2 teaspoons of leftover marinade or a splash of water.
- Remove the pan from the oven. Using a spoon or pastry brush, lightly coat each bacon-wrapped water chestnut with the glaze. Return to the oven and bake for another 8–10 minutes, until the glaze is bubbling and the bacon is deep golden and caramelized.
- Let the bacon-wrapped water chestnuts rest on the pan for 5–10 minutes so the glaze can thicken slightly and the centers cool a bit. Transfer to a serving platter and serve warm.
