Argh. I forgot to modify my original recipe. (I've been re-writing old "stock" recipes in my personal cookbook as I modify them for LC; I don't always remember everything... )

When I switched from the old flour-and-breadcrumb coating to the parmesan cheese, for some reason the cooking time fell drastically. I'm recommending flip them once at 18 minutes and then check them after about another 10 to see if they still need more time. I've been finding that they tend to be completely cooked about this quickly now.

Another caveat: my wife makes me toss the cooked wings in the sauce outdoors. Turns out when you pour hot pepper sauce over 450 degree wings what you've made is steam that looks and acts a LOT like pepper spray...

Enjoy.