Pioneer Woman Bacon Wrapped Water Chestnuts

Pioneer Woman bacon wrapped water chestnuts are an easy appetizer with crispy bacon and a sweet, tangy chili sauce glaze, ready in about an hour. That makes them a go-to for cocktail parties, holiday dinners or game day spreads, since they come together with just a few pantry staples.

Draining the bacon fat after the first bake keeps each bite crispy instead of greasy. Skip it and the glaze slides right off instead of clinging to each piece.

The sauce here mixes chili sauce, brown sugar, soy and Worcestershire for a glaze that lands between sweet and savory. Most versions just wrap and bake, but this double bake with a real sauce is what keeps people reaching for more.

Pioneer Woman Bacon Wrapped Water Chestnuts

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

316

kcal

Bacon strips wrapped around water chestnuts, baked golden, then coated in a sticky chili sauce glaze. A second bake crisps the bacon while the sauce turns thick and caramelized.

Ingredients

• 1 lb. bacon (not thick cut)
  

• 2 (8-ounce) cans whole water chestnuts, drained and patted dry
  

• 3/4 c. chili sauce
  

• 1/3 c. packed light brown sugar
  

• 3 tbsp. soy sauce
  

• 4 tsp. Worcestershire sauce
  

• 1/2 tsp. ground ginger
  

• 1/2 tsp. garlic powder

Directions

• Preheat the oven: Set the oven to 375°F so it comes up to temperature while you prep.
• Wrap the chestnuts: Cut each bacon strip in half crosswise. Wrap one piece around each water chestnut, secure it with a toothpick, then arrange them in a 9-by-13-inch baking dish.
• First bake: Bake until the bacon is lightly golden, about 20 to 25 minutes. Remove the dish and drain off the rendered grease by tilting and spooning it out.
• Make the sauce: While the chestnuts bake, whisk the chili sauce, brown sugar, soy sauce, Worcestershire, ginger and garlic powder in a medium bowl.
• Second bake: Pour the sauce over the chestnuts and spoon it over any bare spots so each piece is coated. Return the dish to the oven and bake until the bacon crisps and the sauce caramelizes, about 25 to 30 minutes.
• Serve: Scoop out any pools of fat from the sauce, then transfer the chestnuts to a platter. Serve the remaining sauce in a small bowl for dipping.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of chili sauce in bacon wrapped water chestnuts?

Ketchup mixed with a pinch of cayenne works as a swap, since chili sauce is basically seasoned ketchup with more body. You could also try a sweet Thai chili sauce for a slightly different flavor, though the sweetness will be more up front.

How long do leftover bacon wrapped water chestnuts last in the fridge?

They keep well in an airtight container for up to 3 days, since the sauce acts as a glaze that helps seal in moisture. After that the bacon starts to lose its texture and can get rubbery.

Do I need a toothpick to hold the bacon on?

Toothpicks are the easiest way to keep the bacon in place while it bakes, so I would not skip them. You could try placing each one seam-side down in the dish, but they tend to unravel without a pick once the bacon fat renders.

Can I use an air fryer instead of the oven for these?

You can air fry them at 375°F for about 10 minutes, then toss with the sauce and cook 5 more. The sauce won't caramelize the same way it does in a baking dish, so expect a lighter glaze.

What is the most common mistake people make with this recipe?

Using thick-cut bacon is the biggest one, because it takes too long to crisp and the water chestnuts overcook before the bacon catches up. Thin bacon renders faster and wraps tighter, so the final bite has the right ratio of crunch to chew.