Combine tamarind paste, sugar mixture, red pepper flakes, salt, pepper, garlic, fish sauce, Worcheshire, and olive oil in a bowl and whisk until combined.
Add chicken and toss to coat. Cover bowl with saran wrap and let marinate in the refrigerator at least 4 hours, preferably overnight.
Preheat oven to 425F.
Add chicken to a wire rack over a cookie sheet. Brush with any leftover marinade and bake for 25 minutes.
Remove from heat and top with fresh chopped green onions. Enjoy!