You need 2 strips of bacon to wrap around each water chestnuts in a criss-cross fashion. That means 48 pieces total. Depending on size of your bacon you may need to cut the strips in half lengthwise, then cut each thin strip into equal size sections to get 48 pieces of bacon. Set aside.

Mix soy sauce and honey in a medium mixing bowl.

Add the water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.

Preheat oven to 200C/400F/Gas 6 and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.

Drain the water chestnuts, but reserve the marinade.

Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place them on the baking rack.

Repeat with the remaining water chestnuts.

Brush each appetizer with reserved marinade on all sides.

Place bacon-wrapped water chestnuts in the preheated oven for 20 minutes.

Remove from the oven and brush with more marinade before returning to cook for another 10-15 minutes.

While the water chestnuts are roasting, combine the Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.

When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping. Enjoy!