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BBQ Bacon Wrapped Water Chestnuts

BBQ Bacon Wrapped Water Chestnuts

In honor of simplicity and upcoming Super Bowl parties, I've decided to forgo the weekly tip and share a three-ingredient recipe with you instead. These small, bite-sized appetizers are virtually impossible to mess up. Even if you somehow manage to do so (a feat that would leave me baffled), you will still be left with barbecue sauce, bacon, and water chestnuts.

You can never go wrong with barbecue sauce and bacon. Remember that.

BBQ Bacon Wrapped Water Chestnuts BBQ Bacon Wrapped Water Chestnuts

They say that bacon is the way to a person's heart. I, however, am part of the rare breed who doesn't love bacon (popcorn, oddly enough, is the way to my heart). I avoid bacon during Sunday brunch and ignore the bacon enhanced pasta dishes on the Italian restaurant menu's offerings. So when my mother reminisced over her favorite Super Bowl appetizers, I was hesitant to give this one a try. Bacon and water chestnuts? Would that really taste good?

As it so happens with me, when I grow skeptical over a particular dish or dessert, I suddenly have to give it a try. Usually, I'm happy with the result. With these toothpick appetizers, I was blown away. The crispy water chestnuts provide a great texture contrast against the chewy bacon slices. With the barbecue sauce baked into every crevice, you might find yourself eating more than your fair share.

If you are looking for more Super Bowl party dishes, check these out:

BBQ Bacon Wrapped Water Chestnuts BBQ Bacon Wrapped Water Chestnuts

BBQ Bacon Wrapped Water Chestnuts are unique appetizers for Super Bowl get-togethers, dinner parties, and Tuesday evenings (just because). Water chestnuts are wrapped in bacon slices and secured with toothpicks before roasting the in oven. The bacon wrapped water chestnuts are then coated heavily with barbecue sauce before heading back into the oven to bake in the barbecue flavor. These are best served hot (and will disappear quickly).

One Year Ago: Vanilla Rum Soaked French Toast

BBQ Bacon Wrapped Water Chestnuts

Yields about 3 dozen

2 cans (16 ounces) whole water chestnuts
1 lb sliced bacon
3/4 cup barbecue sauce of your choosing (thicker sauces work best)

Preheat oven to 350 degrees F (180 degrees C). Line a rimmed baking sheet with a non-stick baking mat or parchment paper. Alternatively, a broiler pan would also work well.

Wrap each water chestnut with bacon and secure with a toothpick. Depending on thickness of bacon, you will be able to wrap 2-3 water chestnuts per slice of bacon. Place on prepared baking sheet and bake for 40 minutes. Remove from oven and very carefully drain off bacon grease. Dip each water chestnut in barbecue sauce and place back on baking sheet. Bake for an additional 15-20 minutes to bake in barbecue sauce.

Let stand 5 minutes before serving. Best served hot!

Reader Comments (8)

I LOVED these as a child, however, I am now a vegetarian. I wonder what I could substitute instead of bacon to recreate this dish...because honestly, I think the winning ingredient (for me) is the roasted bbq sauce. Does anybody have any suggestions, besides vegetarian bacon?
02.1.2012 | Unregistered CommenterKathleen
I found my way here via Pinterest and I really want to stay awhile!

My mom always made these, too, although without the bbq sauce. That just might need to go onto my Super Bowl menu (and I feel a blog post coming on...with credit, of course).

Thanks for the yummy post!
These look really tasty especially the BBQ aspect, but I don't really like bacon and I've never had a water chestnut. What is it exactly and what does it taste like? But because these look delicious, I might just have to give them a try sometime.
You could try thin strips of eggplant seasoned with "bacon salt" or whatever seasonings you prefer :)
02.1.2012 | Unregistered CommenterMeredith
Kathleen-- Meredith had an excellent suggestion: thin strips of eggplant seasoned with "bacon salt."

Wicked Noodle-- I hope you give them a try. They are so addicting!

Becca-- Water chestnuts are vegetables that grow in marshes and under water. They don't actually taste like anything. They are mostly used to add a crunchy texture to dishes and appetizers. Give them a try! They are often used in Asian cuisine--you may have even had them before.

Meredith-- Excellent idea!
02.2.2012 | Registered CommenterKristin Rosenau
These bacon wrapped chestnuts are stunning! I have featured your post in today's Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration...
02.3.2012 | Unregistered CommenterJavelin Warrior
Thank you so much for the recipe. I made these tonight for my family and they were devoured in minutes!
05.28.2012 | Unregistered CommenterNoel
For vegetarian option why not use smoked tofu. Very bacon like
01.6.2013 | Unregistered CommenterJames

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