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Renae Wilson
Renae Wilson
Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
published Nov 30, 2021
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These sweet, savory, smoky, and spicy retro appetizers are classic for a reason.
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Bacon-wrapped water chestnuts are certainly a blast from the past!Although these little texture bombs were super popular in the ’70s as a party appetizer, they have aged quite well.They make a spectacular seafood-free alternative to bacon-wrapped shrimp or scallops.But what I love most is their flavor and snap — they remain crisp even after being cooked! With smoky bacon and a sweet, sticky, and umami-filled sauce, they’re a surefire crowd-pleaser.
Do I Need to Rinse Water Chestnuts?
For optimum taste, be sure to give canned water chestnuts a good rinse under cold water to remove the metallic flavor absorbed from the can.
How to Make Bacon-Wrapped Water Chestnuts Ahead of Time
Bacon-wrapped water chestnuts are freezer-friendly. Bake them to completion, let them cool to room temperature, then freeze them on a baking sheet until solid. Transfer the frozen bites to an airtight container or freezer bag and freeze for up to three months. Let thaw overnight in the refrigerator and reheat in a 350°F oven.
Bacon-Wrapped Water Chestnuts Recipe
These sweet, savory, smoky, and spicy retro appetizers are classic for a reason.
Prep time 20 minutes to 25 minutes
Cook time 30 minutes to 34 minutes
Serves 8 to 10
Nutritional Info
Ingredients
- 2 (8-ounce) cans
whole water chestnuts
- 1 (2-inch) piece
ginger
- 2 cloves
garlic
- 6 tablespoons
low-sodium tamari or soy sauce, divided
- 13 to 15 slices
bacon (about 12 ounces), preferably center-cut
- 1/4 cup
ketchup
- 3 tablespoons
packed light brown sugar
Instructions
Arrange two racks to divide the oven into thirds and heat the oven 375ºF.
Meanwhile, prepare the following, adding each to a small saucepan as you complete it: Drain 2 (8-ounce) cans whole water chestnuts, finely grate 1 (2-inch) piece ginger until you have 1 tablespoon, finely grate 2 garlic cloves, add 3 tablespoons of the low-sodium soy sauce, and toss to combine. Let marinate at room temperature for 30 minutes.
Cut 13 to 15 slices bacon in half lengthwise, then in half crosswise, creating 4 thin strips per slice (you will need 1 strip for every water chestnut). Place in a single layer on 2 rimmed baking sheets and bake for 6 minutes. The bacon will start to render its fat but it’ll remain pliable and won’t brown. Transfer the bacon to a paper towel-lined plate to drain.
Arrange a rack in the center of the oven and increase the oven temperature to 400℉. Reserving the marinade, wrap each water chestnut with a slice of bacon and use a toothpick to hold the bacon in place. Return to one of the baking sheets, spacing them evenly apart.
Bake until bacon is browned, 20 to 25 minutes. Meanwhile, add the remaining 3 tablespoons low-sodium soy sauce, 1/4 cup ketchup, and 3 tablespoons packed light brown sugar to the marinade in the saucepan. Bring to a simmer over medium-high heat, stirring occasionally, and cook until the sauce is thickened and can coat the back of a spoon, about 6 minutes. Remove the saucepan from the heat.
Remove the baking sheet from the oven and brush the tops and sides of the bacon-wrapped water chestnuts with the sauce. Return the baking sheet to the oven and bake until the brushed-on sauce is bubbly and the bacon is crisp, 2 to 3 minutes more. Serve immediately with the remaining sauce for dipping.
Recipe Notes
Gluten-free substitutions: An equal amount of tamari can be used in place of the soy sauce.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Enjoy cold, at room temperature, or by reheating in a 350ºF for 10 to 15 minutes.
Filed in:
appetizer
Ingredient
Gluten-Free
pork
pantry
Meat
