Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts

5 from 5 reviews

A delectable easy party appetizer of bacon wrapped water chestnuts basted in a slightly sweet tangy Asian sauce.


  • 2 cans water chestnuts (8 ounce)
  • 1 lb bacon
  • 1 tablespoon butter
  • 4 large cloves garlic minced
  • 1/4 cup brandy
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon sriracha hot chili sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh ginger
  • 2/3 cup ketchup
  • 1/2 cup water


  1. Preheat oven to 375 degrees.
  2. Cut bacon in 1/2 and wrap one piece around each water chestnut securing with a toothpick. Arrange on baking sheet covered with aluminum foil.
  3. Melt butter in small saucepan over medium low heat. Add garlic and cook for 1 minute stirring constantly. Turn heat off and add brandy.  Turn heat back to medium low and reduce brandy by 1/2. Add soy sauce, brown sugar, sriracha sauce, Worcestershire sauce, ginger, ketchup and water. Simmer down until slightly thickened; approximately 10-15 minutes.
  4. Bake wrapped water chestnuts for 30-40 minutes or until the bacon is golden brown and slightly crisp.  Baste with sauce every 10 minutes.


  • Canned whole water chestnuts can be found in the Asian section of your local grocery.
  • Use good quality smoked bacon that is nitrate free.
  • 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 prior to using.
  • Cover your baking sheet with aluminum foil because the basting sauce can make quite a mess on the pan.
  • Bake 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 well.

Keywords: water chestnuts, bacon wrapped water chestnuts soy sauce, party appetizer, easy appetizer, water chestnuts wrapped with bacon appetizer, bacon wrapped water chestnuts with ketchup and brown sugar

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