Instructions

1. Preheat Oven and Prep Baking Sheet: Preheat oven to 425 degrees F and position the oven rack middle rack. Line rimmed baking sheet with foil or parchment paper, then place a wire rack on top.
2. Initial Bake: Arrange bacon slices atop wire rack. If you have more bacon slices that you cannot fit on that baking sheet, line another baking sheet with foil or parchment paper with a wire rack on top and arrange remaining bacon there. Transfer baking sheet(s) to oven, and bake for 12-20 minutes (the timing will depend on the bacon thickness, and if you used 2 baking sheets; you want the bacon to start to cook through, but still be pliable).
3. Wrap Chestnuts in Bacon: Remove bacon from oven to allow it to cool slightly. Don’t turn oven off. Once cooled off enough, wrap each water chestnut in a strip of bacon and secure with a toothpick. Set each back atop wire rack (you should be able to fit everything on 1 baking sheet now).
4. Second Bake: Transfer baking sheet back to oven and bake until bacon is mostly crisped up, about 5-8 minutes.
5. Prepare Sauce: While chestnuts are baking, stir together ketchup, brown sugar, soy sauce, and Worcestershire sauce in a small bowl. Optionally, you can heat this mixture in a saucepan on the stovetop for a few minutes to meld flavors together.
6. Brush on Sauce: Remove baking sheet from oven. Then, using a pastry brush, generously brush sauce over each bacon-wrapped water chestnut. Don’t discard extra sauce.
7. Final Bake with One Rotation and Sauce Application: Return baking sheet to oven and continue baking for 5 minutes before flipping each water chestnut over, brushing any remaining sauce on other side, and cooking for 5 more minutes. Watch carefully towards the end to ensure the bacon doesn’t burn.
8. Cool and Serve: Remove from oven and allow a few minutes for cooling before serving.