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A close-up view of Bacon Wrapped Water Chestnuts, showing the crispy texture of the bacon and the thick, sticky glaze.

The Ultimate Bacon Wrapped Water Chestnuts with a Sticky Soy Glaze

The definitive recipe for irresistibly crispy Bacon Wrapped Water Chestnuts. Learn how to make the perfect sticky, sweet, and savory amber-brown glaze for the ultimate party appetizer that disappears in minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 appetizers
Course: Appetizer, Snack
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 2 8-ounce (227g) cans whole water chestnuts Drained, rinsed, and patted completely dry.
  • 1 12-ounce (340g) package standard-cut bacon Do not use thick-cut. Cut into thirds.
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) low-sodium soy sauce
  • 1/2 teaspoon (2g) garlic powder
  • 1 tablespoon (4g) fresh parsley Finely chopped, for garnish.

Equipment

  • 1 Baking Sheet A large, rimmed baking sheet is recommended.
  • 1 Wire Rack Essential for crispy bacon.
  • 24 Wooden Toothpicks Soak in water to prevent burning.

Method
 

  1. Preheat oven to 400°F (200°C). Place a wire rack inside a large rimmed baking sheet. Drain, rinse, and thoroughly pat dry the water chestnuts. Cut bacon strips into thirds.
  2. Wrap one piece of bacon tightly around a whole water chestnut and secure with a toothpick. Place on the wire rack. Repeat with remaining chestnuts.
  3. Place the baking sheet in the oven and bake for 20 minutes, until the bacon begins to brown and render.
  4. While baking, whisk together the brown sugar, soy sauce, and garlic powder in a small bowl until smooth.
  5. After 20 minutes, remove the chestnuts from the oven and generously coat each one with the glaze. Return to the oven and bake for an additional 10-15 minutes, until the glaze is bubbly, thick, and a glossy dark amber-brown.
  6. Let the appetizers cool on the rack for 5-10 minutes to allow the glaze to set. Transfer to a serving platter, garnish with finely chopped fresh parsley, and serve warm.

Notes

Don't Use Thick-Cut Bacon: It will not cook through and become crispy in the time it takes for the rest of the appetizer to be perfectly done.
Pat Water Chestnuts Bone-Dry: Moisture is the enemy of crispy. A dry surface allows the bacon to adhere better and render beautifully.
The Wire Rack is Non-Negotiable: Do not skip this tool. Baking directly on a pan will result in a greasy, soggy bottom.
Watch The Glaze Carefully: The sugar in the glaze can go from caramelized to burnt very quickly.