Wrap each water chestnut in 1/2 piece of sliced bacon…sometimes you have to adjust this, depending on the bacon itself. It is better to leave the fatty part on the outside. Wrap it tightly, stretching the bacon a little but not enough to break or separate it. Especially large water chestnuts could be cut in half. Place on a cookie sheet with sides or a jelly roll pan. There will be a lot of grease after cooking. Bake at 375 for at least 1/2 hour, sometimes 45 minutes, or until crisp. Some ovens may require a hotter temperature or longer cooking time. Remove to a serving dish after draining for a minute on paper towels.

Sauce: Mix chili sauce, brown sugar, and mayo in a sauce pan. Gently heat on medium or even medium low, stirring often, until darker and smooth, about 1/2 hour.

I like to serve the water chestnuts with toothpick and the sauce separate, but my sister pours the sauce over all them and serves with the toothpicks on the side. Your choice!