I lost most of 2 batches to bottle bombs, and those that have survived are carbonated beyond belief.
My advice for those of you with bottle bombs is to chill the entire batch in your fridge (this will drop the pressure temporarily) then pull them out and over the sink, with your very best bottle opener (like the kind off a wine-bottle opener -- the kind with 'arms') gently burp the bottles. You'll hear them hiss a bit, then let them sit on the counter for 20 minutes, then burp them again as they've warmed up a little. I bet you could do this about 4 or 5 times.
The trick is, only open the cap enough that a gas can escape, but not so much that it won't re-seal when you release it. You could even hit them with the wing capper again to check the seal.
My original plan with this was to pop the tops and put new caps on, but my bottle bombs, with that sudden and complete release of pressure, erupted all over my counter, cabinets, and floor.