Combine all ingredients in crockpot. Heat on high for 2 hours, then keep warm on low.
Use a 6-quart slow cooker.
Unwrap the corned beef, and remove the seasoning packet (use it in another recipe, such as roasted cabbage and potatoes) and trim as much of the fat from the meat as you can.
In a small bowl, make a paste of the honey, brown sugar, mustard, and cloves. Rub this mixture on all sides of the meat.
Place the meat into your crock pot, and cover. Cook on low for 8 to 10 hours, or until meat pulls apart easily with a fork. Let sit for 15-20 minutes before slicing.
Add chicken wings to slow cooker.
In a medium size bowl, mix together dijon mustard, honey, and red wine vinegar. Pour over chicken.
Top with fresh rosemary.
Cook HIGH 2-3 hours.
Optional steps: Broil chicken in oven before or after cooking for crisp skin. Blend sauce ingredients in food processor instead of hand mixing.