| (printer friendly)
Makes about 2 dozen
1 pound thin-cut bacon
2 cans water chestnuts
1/3 cup brown sugar
1/3 cup mayonnaise
1/3 cup chili sauce
1. Preheat oven to 350 degrees.
2. Cut bacon strips in half. Wrap 1/2 a bacon strip around each water chestnut and secure with a toothpick. Place on a rimmed baking sheet.
3. Bake at 350 degrees for 20-30 minutes, or until bacon has rendered most of its fat, but is not yet crisp. You may need to adjust cooking time depending on the thickness of your bacon.
4. While the wraps are baking, make the sauce by combining the remaining three ingredients in a small bowl. Once the wraps are par-cooked, transfer them to a clean baking dish (discard bacon grease) and pour the sauce over them and gently toss to combine.
5. Bake again at 350 degrees for 15-20 minutes, or until bacon is crisp (again, this may take longer if using thicker bacon).
The toothpicks can get really sticky by this point; I usually discard all the toothpicks and re-skewer with fresh ones before serving.
Bacon wraps can be made completely ahead of time, stored in the fridge for up to 2 days. Reheat in a 350 degree oven until re-crisped (10-15 minutes)