Bacon-Wrapped Water Chestnuts
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These tasty little bites are a modern twist on the classic Rumaki—minus the chicken livers and brown sugar. Sweet honey pairs perfectly with smoky bacon, while a zesty, spicy mustard dip adds a little heat. Perfect for parties, game day, or just snacking with family, these appetizers are sure to become a favorite!
Bacon-Wrapped Water Chestnuts
Ingredients
- 8 strips center-cut bacon
- 1/3 cup gluten-free soy sauce
- 3 tablespoons honey (local is best!)
- 2 (8-oz.) cans water chestnuts, rinsed and drained
- 3/4 cup Greek yogurt
- 2 1/2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, roughly chopped
- Sea salt and black pepper, to taste
Directions
- Prep the bacon: Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal pieces for a total of 48. Set aside.
- Marinate the water chestnuts: Mix soy sauce and honey in a medium bowl. Add water chestnuts and toss to coat. Marinate at room temperature for about 30 minutes, turning 2–3 times.
- Prepare the oven: Preheat oven to 400°F. Place a metal rack inside a large rimmed baking sheet, and spray with non-stick cooking spray.
- Wrap the water chestnuts: Drain chestnuts, reserving marinade. Wrap each chestnut with one piece of bacon, then a second piece on the opposite side. Secure with a toothpick. Place on the prepared rack and brush with reserved marinade.
- Bake: Roast for 20 minutes, remove, brush with more marinade, then return for another 10–15 minutes until bacon is crispy and caramelized.
- Make the dipping sauce: While baking, combine Greek yogurt, Dijon mustard, hot sauce, cayenne, and parsley in a small bowl. Season with salt and pepper. Chill until ready to serve.
- Serve: Remove toothpicks before serving, or leave them in for easy dipping. Serve warm with spicy mustard sauce.
Tips & Tricks:
- For extra flavor, marinate the water chestnuts overnight in the fridge.
- If you like your bacon extra crispy, broil the last 2–3 minutes but watch closely to avoid burning.
- Make-ahead: Prepare the dipping sauce a day ahead to let the flavors meld.
These bite-sized appetizers are sweet, savory, and a little spicy—sure to be the star of any gathering!
Bacon Wrapped Water Chestnuts
Crispy bacon-wrapped water chestnuts with a sweet honey glaze and a spicy mustard dip—easy, crowd-pleasing appetizers perfect for parties or game day!
Ingredients
- 8 strips center-cut bacon
- 1/3 cup gluten-free soy sauce
- 3 tablespoons honey local is best!
- 2 8-oz. cans water chestnuts, rinsed and drained
- 3/4 cup Greek yogurt
- 2 1/2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh parsley roughly chopped
- Sea salt and black pepper to taste
Instructions
- Prep the bacon: Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal pieces for a total of 48. Set aside.
- Marinate the water chestnuts: Mix soy sauce and honey in a medium bowl. Add water chestnuts and toss to coat. Marinate at room temperature for about 30 minutes, turning 2–3 times.
- Prepare the oven: Preheat oven to 400°F. Place a metal rack inside a large rimmed baking sheet, and spray with non-stick cooking spray.
- Wrap the water chestnuts: Drain chestnuts, reserving marinade. Wrap each chestnut with one piece of bacon, then a second piece on the opposite side. Secure with a toothpick. Place on the prepared rack and brush with reserved marinade.
- Bake: Roast for 20 minutes, remove, brush with more marinade, then return for another 10–15 minutes until bacon is crispy and caramelized.
- Make the dipping sauce: While baking, combine Greek yogurt, Dijon mustard, hot sauce, cayenne, and parsley in a small bowl. Season with salt and pepper. Chill until ready to serve.
- Serve: Remove toothpicks before serving, or leave them in for easy dipping. Serve warm with spicy mustard sauce.
