Crunchy water chestnuts, wrapped in salty bacon, and smothered with honey bbq sauce. These baked to perfection appetizers will please and impress your guests. With only 4 ingredients, even the greenest of chefs can make this Bacon Wrapped Water Chestnuts Recipe.
Often Called Rumaki
Bacon wrapped water chestnuts are often called rumaki. Traditionally they were made with water chestnuts along with pieces of chicken or liver and wrapped in bacon, and then served with a teriyaki sauce. This is my take on that once popular appetizer from the 50s and 60s. This is simplified and just as fancy!
Let's Start With The Grocery List
To make this gourmet little snack - you only need 4 ingredients! You heard me right! 4 ingredients!
bacon
whole water chestnuts
barbecue sauce
honey
Pro Tip: Whole, Canned, Water chestnuts can be found in the asian food aisle of your grocery store.
How Do You Make Bacon Wrapped Water Chestnuts?
Cut your piece of bacon in half, and wrap it around a whole, canned, water chestnut.
Secure the bacon with a toothpick.
Place in a cast iron skillet or casserole dish.
Repeat until all piece of bacon and water chest nuts are wrapped.
Combine honey and barbecue sauce in a small bowl.
Whisk to combine.
Pour over prepared bacon wrapped water chestnuts.
How long do you cook? Bake at 400 for about 40 minutes, or until bacon is crisp. Serve right away.
Pro Tip: Make ahead and refrigerate. You can reheat these babies in about 7 minutes in a 400 degree oven.
The Perfect Appetizer
These guys are perfect for a party. Super Bowl, bunco, New Years - you name it! Your guests will love this gluten free indulgence!
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Bacon Wrapped Water Chestnuts
It will make your house smell pretty much like heaven, and your guests will feel like they are in heaven when they eat them!
Cut your bacon in half. Wrap each water chestnut with bacon and secure it with a toothpick. Place in a 9x13 cake pan that has been sprayed with non-stick spray.
Combine barbeque sauce and honey and whisk to combine. Drizzle over water chestnuts.
Bake at 400 degrees for 45 minutes to 1 hour, or until bacon begins to crisp.
It's just mayo with a little mustard in it. Super yummy. But not necessary for this dish. We love it with sweet potato medallions.
Reply
Erin Vsays
kids ate these up way too fast - i'll have to make more next time!
Reply
Kadeesays
It depends on your oven and your bacon. I have made them in 45 minutes and up to an hour. If I have a thicker cut of bacon I bake for an hour. A thinner cut - 45 minutes.
Reply
FoodAddictsays
These Bacon Wraps looks so delicious, ill give this recipe a try. But i am quite sure the ones i make wont be as good as these ;)
Roll one water chestnut in a piece of bacon, secure w/ toothpick.Roll in brown sugar.Bake 30-40 minutes or until bacon is crisp. Don't worry if the fat and brown sugar that fall off smoke a little.
Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes.
Rumaki's ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar, then fried or baked.
No. Canned water chestnuts are ready to eat. I recommend draining them and soaking them in water for about 15 minutes before using them though. Doing so helps to draw out the flavor of the brine they add to the can.
Bake for 15-20 minutes until they turn golden brown and crispy. Grilling: If you're firing up the grill, toss the water chestnuts in a bit of oil and place them in a grilling basket. Grill over medium heat for approximately 10 minutes, flipping them once halfway through cooking.
Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks. Carefully place Rumaki on baking sheet about 1 inch apart. Preheat oven to 400 degrees and bake for 30 minutes turning with tongs once.
Rumaki is a pūpū (hors d'œuvre) of faux-Hawaiian origin. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.
rəˈmäkē plural -s. : a cooked appetizer consisting of pieces of usually marinated chicken liver wrapped together with sliced water chestnuts in bacon slices.
To remove the "tinny" taste, soak the rinsed water chestnuts in fresh water with 1 teaspoon of baking soda for 10 minutes before slicing or chopping for various recipes.
You can eat water chestnuts raw, boiled, grilled, pickled, or from a can. The corms are unique because they remain crisp even after being cooked or canned, due to their ferulic acid content. Water chestnuts are popular in Chinese cooking.
Cook it. The great appeal of the water chestnut is its magical ability to stay crisp no matter how long it is cooked. So, sliced, grated, or cubed, it is a totally reliable addition for texture to almost anything, ideally of an Asian bent.
If water chestnuts are fresh and unpeeled, they can last from 7 to 10 days in an enclosed paper bag in the refrigerator. Water chestnuts may also be frozen, either peeled or unpeeled. Place them in an airtight container or freezer bag. Adding a little lemon juice will keep peeled water chestnuts from discoloring.
Water chestnuts are rich in antioxidants, especially ferulic acid, gallocatechin gallate, epicatechin gallate, and catechin gallate that protect the body against harmful free radicals. Although most of the antioxidants are present in the peel, the flesh contains a good number of antioxidants.
Opened canned water chestnuts should be stored in water and used within 3-4 days. To cook: Stir fry fresh sliced water chestnuts for 5 minutes and sliced canned water chestnuts for 2 minutes. If the chestnuts are cooked for any longer they will not retain their crunchy texture.
In a cold skillet, arrange bacon in a single layer (don't let it overlap too much). Turn the skillet to medium heat and cook, flipping the pieces often to promote even browning, until they reach your desired doneness (8 to 15 minutes).
Fresh water chestnuts can be eaten raw after they've been peeled. They're a favorite snack in Asia, served by street vendors. When cooking with fresh or canned, add both toward the end of the cooking process so they retain their maximum crunch.
Put the bacon in a non-stick frying pan set over a medium heat.When the fat starts to run out from the bacon, increase the heat and cook for 1-3 mins on each side, depending on how crispy you like it.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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