Preheat oven to 425. Rinse and dry wings thoroughly. Sprinkle a pinch of kosher salt and pepper on both sides of the wings.
Drizzle canola oil on a sheet pan and place wings on pan. Bake for 25 minutes, then flip over with tongs and continue baking for another 20 minutes until wings are cooked through. If you’re using small drumettes, you won’t need to cook as long.
While wings are baking, make sauce. Add hot wing sauce to a small sauce pan and heat up on medium heat. Add cream cheese, blue cheese and butter and whisk until smooth and everything melts into the sauce.
When wings are done, dip in the sauce, sprinkle with queso fresco and chives. Put extra sauce on the table for maximum dipping!