The Easiest and Best Appetizer You Will Ever Make
Bacon wrapped water chestnuts were big back in the day; the 50’s and 60’s to be exact. They’re addictive-crunchy water chestnut meets crispy, fatty bacon and a sweet, sticky soy sauce.
The sauce is made with just ketchup and brown sugar with a few dashes of Worcestershire. I like to add some soy sauce and Sriracha for some spice too.
Don’t let the fact that these Bacon Wrapped Water Chestnuts are vintage scare you away. They make a great party appetizer and are a perfect football food, but be sure to double or triple the recipe if you have guests over…they really do disappear like magic!
Ingredients
2 cans sliced water chestnuts, not diced
1 pound bacon, not thick-sliced
1/2 cup ketchup
1/2 cup brown sugar, packed
2-3 dashes Worcestershire sauce
2-3 dashes Sriracha or other hot sauce, or to taste (optional)
4 Tbsp soy sauce
toothpicks, soaked in water for 30 minutes before using
Instructions
Preheat oven to 375F. Place a wire rack over a sheet pan and set aside.
Mix together ketchup, brown sugar, worcestershire sauce, soy sauce and Sriracha in a small bowl. Set aside.
Slice bacon in half crosswise. Wrap one piece of bacon around a water chestnut and secure with a toothpick. Place each wrapped water chestnut onto the wire rack. Repeat until bacon and water chestnuts are gone.
Bake in preheated oven until bacon is starting to crisp (around 30 minutes or so). Remove from oven and, using a basting brush, dab sauce all over each appetizer. Return to oven and continue cooking until bacon is crisp and sauce is sticky and thick, another 10-15 minutes.
Serve immediately. They'll go quickly!
