Crunchy, sweet, savory, spicy, and smoky.
Everyone will love these appetizers, and I have updated them by replacing the ketchup with Gochujang and adding lemon for brightness.
Bacon Wrapped Water Chestnuts
Sweet, crunchy, savory, and spicey, my updated bacon-wrapped water chestnuts
Ingredients
- 2 cans Whole water chestnuts drained
- ¼ cup Tamari or soy sauce
- 1 pound bacon cut in half you get about 15 chestnuts from each can and will need 1/2 piece per chestnut
- ½ cup Brown sugar for glaze
- ¼ cup Brown sugar for rolling
- ⅓ cup Gochujang paste
- 1 Lemon, zest and juice
- 1 tsp Worcestershire sauce
Instructions
- Combine the water chestnuts and tamari or soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally for 30 minutes.
- Drain water chestnuts and reserve the tamari or soy sauce.
- Preheat the oven to 400 degrees F. Dip each water chestnut in the brown sugar and then wrap each water chestnut in a piece of bacon and secure it with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake for 20 minutes.
- Meanwhile, stir together the Gochujang, brown sugar, Worcestershire sauce, lemon juice, lemon zest, and reserved tamari in a bowl to make the glaze.
- Remove the baking sheet from the oven and transfer the bacon-wrapped water chestnuts to the bowl with the glaze, swirling to fully coat. Carefully lift the cooling rack off the baking sheet. Drain away any fat on the baking sheet. Line the baking sheet with foil or parchment paper. spread out the water chestnuts on the baking sheet.
- Place back in the oven for 10 minutes.
- Remove from the oven and spoon the remaining glaze over the water chestnuts and return to the oven for the final 10 minutes.
- Remove to a serving platter and let cool for at least 5 minutes, and enjoy!
Tried this recipe?Let us know how it was!