Pat water chestnuts completely dry with paper towels before wrapping in bacon to ensure the bacon crisps properly and the sauce adheres better without steam interfering.

Spiral the bacon strip diagonally around each water chestnut rather than straight across, creating overlapping layers that crisp up more evenly and hold together during cooking.

Toast the brown sugar in a dry pan for 1-2 minutes before mixing with soy sauce and BBQ sauce to deepen its caramel notes and create a more complex, sticky glaze.

Place wrapped chestnuts on a wire rack set over a baking sheet rather than directly on the sheet, allowing hot air to circulate underneath for perfectly crispy bacon on all sides.

Apply the glaze only in the last 3-5 minutes of baking to prevent burning while still achieving a sticky, caramelized coating that doesn't char the bacon.