Bacon-Wrapped Water Chestnuts – Spicy Southern Kitchen


Bacon-Wrapped Water Chestnuts are a simple, classic appetizer and are always a fan favorite. Whole water chestnuts are marinated in a sweet and salty marinade made from soy sauce and brown sugar, wrapped in bacon and baked.

Bacon-Wrapped Water Chestnuts with toothpicks sticking out.

A last minute coating of bbq sauce and a quick broil gives extra flavor and crispiness. Serve with a BBQ Mayonnaise Sauce for a delicious and easy to eat party food.

Quick and Easy Recipe

This is such an easy and tasty appetizer. It takes a little time to wrap all the water chestnuts in bacon, but the end result is well worth it.

  • Step One– Marinate the water chestnuts for 1 hour in a mixture of soy sauce and brown sugar.
  • Step Two– Wrap a pice of bacon around each water chestnut, securing with a toothpick.
  • Step Three– Bake for 20 minutes.
  • Step Four– Brush with BBQ sauce and broil for a few minutes to crisp.
Bacon-Wrapped Water Chestnuts on serving platter with dip.

The saltiness of the bacon enveloping the crunch of the water chestnuts with a little sweetness form BBQ sauce makes the perfect flavor combination. These Water Chestnuts are hard to stop eating. Luckily this recipe makes a big batch of them.

Bacon-Wrapped Water Chestnuts are wonderful for a New Year’s Eve Party or the Superbowl.

Bacon-Wrapped Water Chestnuts with toothpicks sticking out of them.

More Party Food Recipes

  • Whisk soy sauce and brown sugar in a medium bowl. Add water chestnuts and marinate for 1 hour.

  • Preheat oven to 350 degrees. Lightly spray a large baking sheet with cooking spray.

  • Discard the marinade and wrap a piece of bacon around each water chestnut. Secure with a toothpick.

  • Place on baking sheet and bake for 20 minutes.

  • Remove baking sheet from oven. Turn oven to broil. Brush the tops of each bacon wrapped water chestnut with bbq sauce. Broil for a few minutes, until browned and crispy.

  • To make sauce, stir together mayonnaise, 1/4 cup bbq sauce, and cayenne pepper in a small bowl.

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Originally posted December 28, 2014.

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