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Bacon Wrapped Water Chestnuts

5 from 15 votes
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posted: 11/15/22

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This post may contain affiliate links. Please read my disclosure policy

Bacon Wrapped Water Chestnuts are such a delicious holiday appetizer. They are easy to make ahead of time, and even easier to eat.

close up of a bacon wrapped water chestnut recipe on a platter

With holiday get togethers on the horizon, I’m thinking about all of the party food. If you love making Christmas appetizers for those holiday parties like me, these Bacon Wrapped Water Chestnuts are perfect!

I tweaked this recipe several times until it was just perfect. The end result was an appetizer I could eat endlessly. Delicious flavors, the perfect amount of sweetness, and crisp bacon all around a crunchy water chestnut will make you fall in love too. I’ve now added a video to this post, so you can see exactly how this easy appetizer comes together.

Reader Review

My whole family raved about these and ask that I add them to my”always make for Christmas Eve” appetisers!

overhead of sauce for bacon wrapped water chestnuts

How to Make Bacon Wrapped Water Chestnuts

  1. Soak some toothpicks. It is easy for the toothpicks to get charred in this recipe. One thing that helps is if they soak in water for 30 minutes before going in the oven. You will notice they still get dark, but this is much less than if they weren’t soaked.
  2. Make the sauce. Whisk together the ketchup, brown sugar, soy sauce, garlic, Worcestershire sauce, and minced ginger.
  3. Soak the water chestnuts. Add the drained water chestnuts to the sauce and soak for 30 minutes.
  4. Wrap the water chestnuts. Cut the pound of bacon into thirds. In other words, one slice of bacon, cut into thirds, is enough to make three bacon wrapped water chestnuts. (Do not discard the remaining sauce.)
  5. Bake them. Place a wire cooling rack on a parchment paper rimmed baking sheet. Spray it with cooking spray. Add the wrapped water chestnuts and bake for 30 minutes.
  6. Add more sauce. Remove them from the oven and dip them in the remaining sauce, then place them back on the wire rack. Bake for an additional 10 minutes.
overhead view of water chestnuts soaking in sauce

What is a Water Chestnut

Believe it or not, before developing this recipe, I didn’t really know where a water chestnut came from. Though, I love them and have been using them in everything from my Chicken Lo Mein to my Spinach Dip Recipe for years, I didn’t know their origin.

Water Chestnuts are aquatic vegetables grown in marshes, streams, and even mud. They grow under water with greens coming up above the surface. They can be eaten raw and are often used in Chinese dishes. They have a mild flavor, but add a great subtly and crunch to recipes.

uncooked bacon wrapped water chestnuts on a cooling rack on top of a rimmed baking sheet lined with parchment paper

Making Bacon Wrapped Water Chestnuts Ahead

If you want to prepare this recipe ahead of time, make it up to the point of putting them in the oven. They can be made up to 24 hours in advance.

Place the prepared water chestnuts in an air tight container (fully wrapped and speared with a toothpick) and store the sauce in a separate air tight container. Put both containers in the refrigerator until you are ready to bake and serve.

Storing Left Overs

Place cooled leftovers in an air tight container and store in the refrigerator for up to 4 days. These are actually really good cold. So I wouldn’t necessarily recommend reheating them. If you reheat them, keep in mind that the bacon won’t be as crisp.

bacon wrapped water chestnuts on a platter

FAQ

How much does this recipe make?

This makes about 30 pieces (depending on how many chestnuts come in the can you buy). It is very easy to double though, just keep in mind that you will want to recruit help wrapping them.

Are bacon wrapped water chestnuts gluten free?

This recipe is not gluten free because of the soy sauce. That being said, you could replace the soy sauce with coconut aminos and liquid aminos and then it would be gluten free.

Can bacon wrapped water chestnuts be made ahead?

Yes! Please see my instructions above for making these up to 24 hours in advance.

bacon wrapped water chestnuts on a platter

Other Christmas Appetizers

If you are making a whole smorgasbord of holiday appetizers, here are some of my other favorites:

If you make this bacon wrapped water chestnut recipe, please leave me a comment and let me know what you think!

close up of a bacon wrapped water chestnut recipe on a platter
5 from 15 votes

Bacon Wrapped Water Chestnuts

Serves: 30 servings
(tap # to scale)
Prep: 15 minutes
Cook: 40 minutes
Total: 1 hour 25 minutes
Bacon Wrapped Water Chestnuts are such a delicious holiday appetizer. They are easy to make ahead of time, and even easier to eat.

Ingredients

  • 16 ounces whole water chestnuts well drained
  • 1 pound bacon cut into thirds
  • 2/3 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 garlic clove minced
  • 1/2 tablespoon minced ginger
  • 1 tablespoon Worcestershire sauce

Instructions

  • In a bowl, whisk together the brown sugar, ketchup, soy sauce, garlic, ginger, and Worcestershire sauce until smooth. (Read here for instructions on how to make these in advance.)
    2/3 cup ketchup, 1/4 cup brown sugar, 2 tablespoons soy sauce, 1 garlic clove, 1/2 tablespoon minced ginger, 1 tablespoon Worcestershire sauce
  • Pour the sauce over the drained water chestnuts. Let soak for 30 minutes.
  • Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Place a wire rack over it. Spray it with cooking spray.
  • Wrap the water chestnuts in bacon, and skewer with a soaked toothpick. (Do not discard the remaining sauce.) Place the water chestnuts on the wire rack. Bake for 30 minutes.
  • Remove them from the oven, and brush with the remaining sauce. Bake for 10 more minutes.
Serving: 1chestnut Calories: 96kcal (5%) Carbohydrates: 7g (2%) Protein: 6g (12%) Fat: 5g (8%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.02g Cholesterol: 15mg (5%) Sodium: 379mg (16%) Potassium: 129mg (4%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 33IU (1%) Vitamin C: 1mg (1%) Calcium: 6mg (1%) Iron: 0.4mg (2%)
Author: Lisa Longley
Course: Appetizer
Cuisine: American

Equipment

  • toothpicks soaked in water
close up of a bacon wrapped water chestnut recipe on a platter

did you make this

Bacon Wrapped Water Chestnuts

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. Jan Wheat says

    5 stars
    I have made these bacon wrapped water chestnuts for about 50 years. They are a favorite of mine !!

  2. Deanna says

    Is it ok to cook then cool the sauce before the half he of soaking…

    • Lisa Longley says

      The sauce doesn’t actually need to be cooked :)

  3. Alexa says

    Hi! I’m looking forward to trying this recipe for our NYE party! I wanted to ask, would it be okay to use a ginger stir-in paste instead of minced ginger? I’m having trouble finding minced ginger at my local store. I do have ground ginger as well. Any thoughts or tips? Thank you!

    • Lisa Longley says

      Are you talking about the tube of ginger they sell in the refrigerator section of the grocery store? Yes! That is exactly what I use.

  4. Barb dorolek says

    Omg! The best and so easy next party I’ll make triple batch I only got one!!!!!

    • Lisa Longley says

      I’m so glad to hear that you liked it!

  5. Emily says

    They taste great! Any thoughts on reheating them? I made them a little too early.

    • Lisa Longley says

      I’m sure I’m late to this reply, but my preference is eating them cold rather than reheating. This is the note from the post: These are actually really good cold. So I wouldn’t necessarily recommend reheating them. If you reheat them, keep in mind that the bacon won’t be as crisp.

  6. Marcia says

    5 stars
    I’ve been making these forever on holidays. All of my guests absolutely love them. There is never any leftover! My recipe is same as yours. Thanks

  7. Deborah Jane says

    5 stars
    My whole family raved about these and ask that I add them to my”always make for Christmas Eve” appetisers!

    • Lisa Longley says

      This makes my day. Thank you, Deborah!

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