These mouthwatering good Bacon Wrapped Water Chestnuts are easy to prepare and always a big hit with guests! They are quick, party-worthy bite-sized appetizers that can be prepped in advance. Friends and family just love this dish.
I am absolutely convinced that everything tastes better wrapped in savory bacon. As a kid, this was one of my favorite holiday appetizers. The crisp, crunchy texture of a water chestnut is particularly good when wrapped in crisp bacon and basted with a delicious, spicy Asian sauce. These fun and tasty appetizers can be prepped ahead, stored in the refrigerator, and then baked and basted right before your guests arrive.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Water Chestnuts: Canned whole water chestnuts can be found in the Asian section of your local grocery store.
- Bacon: For optimal flavor, use good-quality smoked bacon that is not thick.
- Brandy: You can substitute rice wine (sake) for the brandy or eliminate it if you do not cook with alcohol.
- Brown Sugar: If preferred, you can use all honey.
- Sriracha: Use your favorite brand for a little heat.
- Ginger: You can use either fresh or the ginger paste.
How to Make Bacon-Wrapped Water Chestnuts
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cut the bacon strips in half, then wrap each piece around a water chestnut and secure with a toothpick. Place on a baking sheet.
- In a small saucepan, melt butter, add the garlic, and cook for a minute. Turn the heat off and add the brandy. Turn the heat back on to low and simmer.
- Add soy sauce, brown sugar, sriracha sauce, Worcestershire sauce, ginger, and ketchup. Simmer the mixture until it has thickened.
- Bake the water chestnuts.
- Remove from the oven and baste them. Return to the oven. Baste every 7-10 minutes.
Preparation Tips
- Brandy fumes are flammable, so turn off the flame before adding the brandy. Wait about 1 minute and turn the heat back on to medium-low.
- Soak your toothpicks for at least 30 minutes in water before using them.
- Cover your baking sheet with parchment paper or aluminum foil because the basting sauce can make quite a mess on the pan.
- If you prefer, you can use a broiler pan or place an ovenproof wire rack over your baking sheet.
- Cook them until the bacon is browned and crispy and the sauce is baked into the bacon.
- For best results, serve warm, so plan your baking time accordingly. However, they are still delicious at room temperature.
Recipe Variations
- Meat: Meatballs (either fresh or frozen), chicken chunks, Little Smokies, or chicken livers.
- Fruit: Pineapple (either fresh or canned) or dried figs.
- Vegetable: White Button Mushrooms or asparagus.
More Appetizer Recipes
Bacon Wrapped Water Chestnut Recipe
Ingredients
- 2 cans of water chestnuts 8 ounces each
- 1 lb bacon
- 1 tablespoon butter
- 4 large cloves garlic, minced
- ¼ cup brandy
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon sriracha hot chili sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh ginger
- ½ cup ketchup
Instructions
- Preheat the oven to 375 degrees.
- Cut the bacon into half and wrap each slice of bacon around one water chestnut, securing it with a toothpick. Arrange on a rimmed baking sheet covered with aluminum foil.
- Melt butter in a small saucepan over medium-low heat. Add garlic and cook for 1 minute, stirring constantly. Turn the heat off and add brandy. Turn the heat back to medium-low and reduce the brandy mixture by ½. Add the soy sauce, brown sugar, sriracha sauce, Worcestershire sauce, ginger, and ketchup. Simmer down until slightly thickened, approximately 10-15 minutes.
- Bake wrapped water chestnuts for 30-40 minutes or until the bacon is golden brown and slightly crisp. Baste with the sauce every 10 minutes.
Nutrition
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Rose Blomberg
Love this recipe. Can I make the sauce the day before and reheat it the next day to baste them?
Beth Pierce
Yes, you sure can. Store it in an airtight container in the fridge.
Linda in the Lou
Question: I’m taking these to a family brunch tomorrow. I’d rather prepare/cook today since the morning will be busy. Could I do this and then reheat tomorrow? If so, think it’s OK to leave tooth picks (which would then be dry) in during a shorter reheat tomorrow in the oven? Or, if removal is necessary, do you think the bites would stay together during a reheat? Thanks!
PS – Have tried and LOVED so many of your recipes. Thank you!
Beth Pierce
Thanks so much! Yes, the toothpicks will be fine in the oven for a reheat, and yes, they will do well reheated in the oven but not in the microwave. Bring them to room temperature and then reheat them at 375 to 400 degrees for 5-7 minutes,
Faith Stephenson
My son really enjoys this recipe! I make it all the time. It is just that good!