Cut bacon strips in half lengthwise.
Mix soy sauce and honey (agave) in a medium mixing bowl.
Add water chestnuts to the soy sauce and honey mixture, turning to evenly coat.
Marinate at room temperature for approximately 30 minutes.
Do note that you need to turn the water chestnuts 2-3 times as they sit for that 30 minute time period. (get around this by using a zippered bag and placing it flat the reversing at 15 minutes.
Preheat oven to 400°F.
Place a metal rack inside a large, rimmed baking sheet. (tip above to keep this baking tray clean, read the blog post)
Spray rack with non-stick cooking spray and set aside.
Drain water chestnuts, but reserve the marinade.
Wrap each water chestnut with a piece of bacon.
Secure bacon with a toothpick (or place on a skewer to do more at a time up to 4 water chestnuts) and place it on a baking rack.
Repeat with remaining water chestnuts.
Brush each appetizer with reserved marinade on all sides.
Place prepared baking sheet in preheated oven for 20 minutes.
Remove from oven and brush with more marinade before returning to the oven for another 10-15 minutes.
While the water chestnuts are roasting, it's time to make the dipping sauce.
DIPPING SAUCE (optional but yummy)
Combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl.
Season with salt and black pepper, to taste.
Cover and place in the refrigerator until ready to serve.
Now remove the bacon-wrapped water chestnuts from the oven.
Remove the spicy sauce for dipping from the fridge and serve with the bacon-wrapped water chestnuts.